Spring is here. Soon the nettles young hatch, and then the sorrel with spinach arrives. It's time to cook the familiar fresh and light green soup. I did not expect that a simple sorrel soup with only three ingredients can be made so chic, soft velvet, with a light pleasant acidity. Cooked regularly this soup in the country last summer, until the fresh sorrel ended, and in the winter cooked spinach with the addition of citric acid or juice. Excellent soup! Everything is simple and fast.
In a saucepan, heat the butter, pour the onion and simmer under the lid over low heat for 10 minutes.
In another pan or in the microwave, heat the broth or water almost to a boil.
In a saucepan with onions, add flour and salt, stir and cook for 3 minutes.
Add sorrel to the pan. Stirring cook over medium heat until the sorrel leaves begin to curl.
Pour into a pot of hot broth, reduce the heat, cook for 7 minutes.
Whip the egg yolks with the cream.
To add the yolk-cream mixture ladle soup, stir.
Add a second ladle and again stir, then add a third of a ladle. The whole mixture, stirring, pour into a pot of soup.
Heat on low heat for 3-5 minutes.
The soup must not boil!!!
Remove from heat and serve immediately.