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In a large saucepan, melt the butter over medium heat. Add the onion and saute until translucent but not browned. Add the sorrel and saute until wilted. Stir in the chicken stock and bring to a simmer. Reduce heat to medium-low, cover the saucepan, and simmer for 30 minutes. Puree the soup in batches in a blender, then strain through a sieve, pressing on the solids. Return the soup to the saucepan and discard the solids. In a small bowl, whisk together the cream and egg yolk until smooth. Whisk the cream mixture into the soup and heat through but do not let the soup boil or it will curdle. Season with salt and pepper. This soup can be served hot or chilled. |