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Sorrel Soupsoups, vegetables, irish 1 lb sorrel 3 oz butter 1 single large onion, chopped 2 tablespoon flour (heaped) 2 1/2 liter stock 2 tablespoon breadcrumbs 1 single salt and pepper 2 each 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. (It can be liquidized at this point, but needn't be.) 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.
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