Barbara Kafka's Sorrel Soup

Name: Barbara Kafka's Sorrel Soup
Total time: 40 min
Yield: 6 servings
Ingredients: 3 tablespoons butter; 3 ounces sorrel leaves, cut crosswise into thin strips (2 cups); 5 cups chicken stock; 5 egg yolks; 1 1/2 cups heavy cream; Kosher salt to taste

By Barbara Kafka

Total Time: 40 minutes
Rating: 4(20)
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Ingredients

Yield:6 servings

3tablespoons butter
3ounces sorrel leaves, cut crosswise into thin strips (2 cups)
5cups chicken stock
5egg yolks
1½cups heavy cream
Kosher salt to taste

Ingredient Substitution Guide

Preparation

Step 1
Melt the butter in a medium saucepan. Add the sorrel, and cook over medium heat for 2 minutes, or until the sorrel has wilted. Add the chicken stock. Bring to a boil. Lower the heat, and simmer, uncovered, for 20 minutes. (The soup base can be made ahead to this point and refrigerated for as long as two days if the finished soup is to be served hot; if it is to be served cold, continue and then refrigerate. The finished soup improves after sitting for a day.)
Step 2
Beat the egg yolks and cream in a small bowl. Slowly ladle in some of the hot soup base, whisking constantly, until a third of it has been added. Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture. Slowly bring to a boil, whisking constantly, until it is thickened and coats the back of a spoon.
Step 3
Remove from the heat. If serving hot, add salt to taste and serve immediately. If serving cold, refrigerate, whisking occasionally until it is fully chilled, to keep it smooth. If it is too thick, thin with a little milk. Add salt to taste before serving.