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Cold Sorrell Soup

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original recipe from MyJewishLearning.com

Recipe Link: www.myjewishlearning.com

List of Ingredients

2 quarts water
1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely
chopped. Ribs and stems tied securely in a bundle.
Kitchen string
3 eggs
1 egg yolk, cooked
1 tsp. lemon juice to taste
½ cup mock sour cream (see recipe in the archives)



Recipe

Bring water with sorrel leaves and bundle of ribs and stems to a boil
in a nonreactive saucepan. Reduce heat to low and simmer 20-30
minutes, until leaves are soft and starting to lose texture. Discard
bundle of ribs and stems.

Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly
beat in the hot soup. When four cups soup have been added, trickle egg
mixture back into the saucepan, beating constantly. Pour soup back and
forth between the pot and bowl to cool it more quickly. Let cool and
refrigerate until cold.

Stir in lemon juice, and salt and pepper to taste just before serving.
Serve with pareve (non-dairy) sour cream.