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    Cold Sorrell Soup


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    original recipe from MyJewishLearning.com

    Recipe Link: http://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.

 

 

 


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