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Wednesday, 5 December 2007

SORREL SOUP (French)

1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of Allinson fine wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash the sorrel and drain the water. Set it over the fire with the butter and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel for 5 minutes; add the water, pepper and salt to taste, and let the soup simmer for 1/2 an hour; before serving add the eggs well beaten, but do not allow them to boil, as this would make them curdle; serve with sippets of toast.

Labels: SORREL SOUP

posted by kanx1976 at 05:13

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