in Luxembourg, Soup Recipes

Sorrel soup

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Ingredients for 6 servings:

  • 1 ½ liters of meat broth
  • 250 g sorrel
  • 1 cup sour cream
  • 1 egg yolk
  • 3 spring onions
  • 2 tbsp cornstarch
  • Nutmeg blossom
  • black pepper
  • 1 tbsp butter
  • Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sort, clean, and slice the sorrel. Melt the butter in a saucepan and sauté the finely chopped spring onions. Briefly sauté the sorrel leaves. Add the broth. Dissolve the cornstarch in a little water. Add to the broth and bring to a boil briefly. Blend/puree with a hand blender. Season with mace and pepper. Whisk the sour cream with the egg yolk, add to the hot soup, and do not allow to boil again, as otherwise the soup will curdle.

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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.

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