Can be served as starter. Suitable for vegetarians.

Irish

1 lb Sorrel

3 oz Butter

1 Large Onion, chopped

2 Tablespoons Flour (heaped)

2.5 lb Stock

2 Tablespoons Breadcrumbs

Salt and Pepper, to taste

2 Egg yolks

150 ml Cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well. Then add gradually to the soup pot, stirring well, over the heat but being careful not to let it boil.

Serves: 8

Nutritional Information Per serving (approx): 137 Calories, 15g Fat, 1g Protein, 1g Carbohydrate, 93mg Cholesterol, 97mg Sodium

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