See below ingredients and instructions of the recipe
2 tb Butter, unsalted Pepper, white, ground
1 c Sorrel, leaves, shredded 6 lg Egg yolks
1/4 c Basil, fresh, shredded 2 c Cream, whipping
2 tb Chives, fresh, chopped Juice, lemon
2 tb Tarragon, fresh, chopped Creme fraiche OR
2 c Stock Chicken ** Cream, sour (garnish)
** See recipe for Chicken Stock.
Heat the butter in a saucepan, and add the sorrel. Stir over
medium heat until wilted (2 to 3 minutes.) Add basil, chives, and
tarragon and stir for 2 minutes. Add the stock, and bring to a boil -
boil for 5 minutes.
Season to taste with salt and white pepper.
In a mixing bowl, whisk together the egg yolks and cream. Very
gradually whisk the hot mixture into the cream mixture. Return the
combined mixture back to the saucepan and stir constantly over low heat
until lightly thickened (about 4 minutes.) DO NOT BOIL.
Transfer the soup to a bowl set in a larger bowl of ice water and
stir until cool. Refrigerate.
Add fresh lemon juice to taste, and adjust the seasoning with salt
and white pepper. Garnish with creme fraiche or sour cream.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York