Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sorrel 2 tb Breadcrumbs
3 oz Butter 1 x Salt and pepper
1 x Large onion, chopped 2 ea Egg yolks
2 tb Flour (heaped) 150 ml Cream
2 1/2 l Stock

Wash the sorrel well and chop it up. Heat the butter in a saucepan
and just soften the sorrel and onion in it. Shake the flour over the
vegetables and mix well. Let it cook for about 1 minute. Meanwhile
bring the stock to the boil, then add to the pan. Add the
breadcrumbs, season to taste, and bring to the boil, then simmer for
about 1 hour covered. (It can be liquidized at this point, but
needn't be.) Beat the egg yolks with the cream and add a little of
the hot soup to the mixture, stirring well; then add gradually to the
soup pot, stirring well, over the heat, but being careful not to let
it boil.

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