| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
4 cups french sorrel¼ cup white onion3 Tbsp salted butter, divided½ tsp garlic½ tsp salt2 Tbsp flour3 cups chicken or vegetable stock2 egg yolks1/2 cup whole milk
Directions
- Rinse the sorrel and coarsely chop
- Melt 2 Tbsp of butter with the white onion and garlic on medium heat. Cook about 10 minutes stirring occasionally
- In a separate pot, bring the stock to a simmer
- After 10 minutes, add the sorrel and salt and stir until mostly wilted. Turn the heat down to medium-low and cover to cook for another 10 minutes
- In a separate bowl, whisk together egg yolks and milk while the sorrel mix is cooking
- Whisk the flour into the sorrel mixture until all lumps are gone, then whisk in the stock, continually stirring. Once combined, bring to a simmer
- Temper the egg mixture by whisking in small amounts of the soup to prevent the egg from cooking. Add about ¼ cup at a time and repeat 3 times
- Whisk tempered mixture into the soup and add remaining Tbsp of butter. Let sit on low for 5 minutes
- Serve immediately and enjoy!
- *Note, unsalted butter can be substituted. Any kind of milk would work, however higher fat is best for consistency