The sorrel season has started some weeks ago and sorrel is now appearing
even in some run-of-the-mill supermarkets, though it still tends to be
expensive. I cooked a version of sorrel soup using one of my favourite
recipes which I posted before. It is from Michel Gu?rard's _Cuisine
Minceur_. Instead of a liquidiser I used a stick blender.
Victor
Foamy Cream of Sorrel Soup
_Cr?me d'oseille mousseuse_
For four people
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Main 120 g (4 1/4 oz) fresh sorrel
ingredients 2 cloves garlic
1 litre (1 3/4 pints) chicken stock
2 teaspoons olive oil
1 1/2 teaspoons salt, pepper
__________________________________________________________
Ingredients
for 2 eggs
the liaison
__________________________________________________________
Equipment 1 saucepan
1 bowl
1 whisk
1 liquidiser
4 white porcelain soup bowls
__________________________________________________________
1. Heat the oil in the saucepan.
2. Peel the cloves of garlic, crush them whole with the blade of a
knife, and brown them lightly in the olive oil. Add the chopped sorrel,
the salt and pepper, and stir.
3. Moisten with the chicken stock and cook for fifteen minutes.
4. Pour the mixture into the liquidiser and blend for two minutes, to
obtain a smooth liquid.
5. Return the soup to the saucepan and heat to the point where it is
just starting to shiver.
6. Just before serving, whisk the two eggs in a bowl until they are
light and frothy, then quickly incorporate the hot, but not boiling
soup, whisking all the time. The eggs, aerated by the whisking, will
set on contact with the hot liquid, and make the soup light, airy and
velvety.
even in some run-of-the-mill supermarkets, though it still tends to be
expensive. I cooked a version of sorrel soup using one of my favourite
recipes which I posted before. It is from Michel Gu?rard's _Cuisine
Minceur_. Instead of a liquidiser I used a stick blender.
Victor
Foamy Cream of Sorrel Soup
_Cr?me d'oseille mousseuse_
For four people
__________________________________________________________
Main 120 g (4 1/4 oz) fresh sorrel
ingredients 2 cloves garlic
1 litre (1 3/4 pints) chicken stock
2 teaspoons olive oil
1 1/2 teaspoons salt, pepper
__________________________________________________________
Ingredients
for 2 eggs
the liaison
__________________________________________________________
Equipment 1 saucepan
1 bowl
1 whisk
1 liquidiser
4 white porcelain soup bowls
__________________________________________________________
1. Heat the oil in the saucepan.
2. Peel the cloves of garlic, crush them whole with the blade of a
knife, and brown them lightly in the olive oil. Add the chopped sorrel,
the salt and pepper, and stir.
3. Moisten with the chicken stock and cook for fifteen minutes.
4. Pour the mixture into the liquidiser and blend for two minutes, to
obtain a smooth liquid.
5. Return the soup to the saucepan and heat to the point where it is
just starting to shiver.
6. Just before serving, whisk the two eggs in a bowl until they are
light and frothy, then quickly incorporate the hot, but not boiling
soup, whisking all the time. The eggs, aerated by the whisking, will
set on contact with the hot liquid, and make the soup light, airy and
velvety.