Click To Go Back To Recipe List

IRISH SOREL

½ lb. Sorel, cleaned & washed, chopped

3 oz. Butter

½ yellow onion, chopped

2 ½ tbsp. flour

5 cups low sodium chicken stock

2 tbsp. bread crumbs

2 tbsp. chopped fresh tarragon

salt & pepper to taste

¾ cup cream

1.. Heat the butter in a large sauce pan over medium high heat.
2.. Add the sorel and onion and cook for 1-2 minutes stirring constantly.
3.. Shake the flour over the sorel mixture and cook for additional 2
minutes.
4.. Bring stock to a boil in a separate sauce pan and add to the sorel
mixture. Bring to a boil and reduce to simmer. Add bouquet garni.
5.. Add bread crumbs, tarragon, salt & pepper to taste
6.. Simmer for 45 minutes to 1 hour.
7.. Working on batches, puree the soup in food processor or blender.
Return to sauce pan.
8.. Stir in cream and bring back to a simmer. Do not boil.