Home › The Principles of Cookery › Sorrel Soup

Sorrel Soup

Take two or three handfuls of fresh green sorrel; pick the leaves from the stems, wash them in several waters, drain them, and put them into a saucepan with a slice of fresh butter. No liquor is required. Steam the leaves gently till quite tender. Dredge a little flour upon them, beat out all the lumps, and add about a quart of either white stock or water. Simmer for ten minutes. Whisk two eggs lightly. Just before the soup is wanted put a little of the soup to the eggs, add the rest gradually, make hot again, but do not boil after the eggs are added. This is an acid soup.