Soup with sorrel "Velvet"
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Spring has come. Soon the nettles young hatch, and then the sorrel with spinach arrives. It's time to cook the familiar fresh and light green soup. Didn't expect a simple sorrel soup with only three ingredients can make such elegant, soft velvet, with a light pleasant acidity. Cooked this soup regularly at the cottage last summer before I run out of fresh sorrel, and in the winter cooked spinach with the addition of citric acid or juice. Excellent soup! Everything is simple and fast. Attached!
Ingredients for Soup with sorrel "Velvet"
- Sorrel - 1 Puig.
- Leek - 1 piece
- Butter - 4 tbsp
- Broth - 1 l
- Yolk egg - 2 PCs
- Cream - 125 ml
- Salt - 1 tsp.
- Flour - 2 tbsp
Step by step instruction of cooking Soup with sorrel "Velvet"
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In a pot heat butter, add onions and simmer under the lid on low heat for 10 minutes.
In another pan or in the IMP, heat the broth or water to almost a boil.
In a pan with onions to fill the flour and add salt, mix and cook for 3 minutes.
Add to the pot of sorrel. Stirring cook on medium heat until the moment when the dock leaves will begin to curl up.
Pour in a pot of hot broth, the fire abated and cook for 7 minutes.
Whip the egg yolks with the cream.
To the yolk-cream mixture, add a ladle of soup, mix well.
Add a second ladle and again stir, then add a third of a ladle. The entire mixture, stirring, pour into the pot of soup.
Warm on low heat for 3-5 minutes.
Soup should not boil!
Remove from heat and serve immediately on the table.