in Soup Recipes

Old Franconian sorrel soup

Spread the love

Ingredients for 6 servings:

  • 350 g sorrel, cleaned, washed
  • 3 potatoes, washed and cut into cubes
  • 50 g butter
  • 1 ½ liters vegetable broth
  • 2 eggs, including the yolk
  • 4 tbsp cream
  • herbal salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the sorrel in slightly hot butter, stirring constantly to prevent it from sticking. When the sorrel has become mushy, deglaze with vegetable stock. Bring the stock back to a boil and add the diced potatoes. Season to taste and simmer for about 30 minutes. Strain the soup through a sieve. Mix the egg yolks with the cream and a little hot stock. Pour this mixture into the soup. Briefly reduce the heat to low until the soup thickens, stirring constantly (do not allow to boil). Add the remaining butter and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chili and herbs – garlic

Arugula pizza