Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 ds Of salt
1 c Light cream

Info: from The Old Farmer's Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter until just wilted.
Puree' the sorrel and add other ingredients, dissolving the cornstarch
first in a little stock, or whirl all together in the blender. Then
cook the soup over gentle heat until slightly thickened. Serve hot or
chilled, garnished with sour cream and chives, or with thin slices of
lemon.

Courtesy of Fred Peters.

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