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Martha Stewart's Sorrel Soup

From Stones River Market

<p>I watched Martha Stewart make her mother&#8217;s sorrel soup on her TV show and learned how to use the sorrel we&#8217;ve grown. Sorrel has a slightly sour taste, which makes this soup different. It is deliciously creamy.</p>
Source: Martha Stewart (Entered by Kathleen and Ken Ferris)
Serves: 4 moderate servings

3 Tbsp. unsalted butter
1/3 cup minced onion
4 cups sorrel leaves
1/2 tsp. salt, black pepper to taste
2 Tbsp. flour
6 cups chicken stock, boiling hot
2 large egg yolks
3/4 cup heavy cream
1 to 1 1/2 Tbsp softened unsalted butter
4 dollops creme fraiche or sour cream (opt)
for garnish fresh chervil or parsley,, chopped fine

Step by Step Instructions
  1. Wash, dry and chop the sorrel into thin strips.
  2. In large pan, melt 3 Tbsp. butter on medium heat and cook onion until soft, not brown. Lower heat and add chopped sorrel and 1/2 tsp salt. Cook for about 5 minutes.
  3. Add flour and stir well. Then add boiling stock to mixture and cook on moderate temp., stirring constantly until slightly thickened. If desired add more salt and pepper to taste.
  4. Whisk together egg yolks and heavy cream.
  5. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
  6. Stir in softened butter and serve hot with a dollop of creme fraiche or sour cream and chervil or parsley. If serving the soup chilled, do not add the softened butter