Recipe For Cooking Cream Of Sorrel Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 253 of 825.
1 cup of sorrel. 1/4 teaspoonful of pepper. 1/2 cup of water. 2 cups of standard broth (Veal and chicken together or one alone.). 1/3 cup of butter. 1/2 an onion. 1/3 cup of flour. 1 1/2 cups of cream or milk. 1 teaspoonful of sugar. Yolks of two eggs. 1 teaspoonful of salt. 1/2 cup of cream.
Boil the sorrel in the water ten minutes, drain and chop fine. Cook the onion, sliced, in the butter five minutes without browning; add the flour and, when smooth, the sorrel, sugar, salt, and pepper, when well mixed, add the stock; let boil once, then add the cream, scalded, and the yolks beaten and diluted with the half cup of cream.