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Sorrel Soup (Potage Puree Veloute) Recipe

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This recipe for Sorrel Soup (Potage Puree Veloute) is from French Cuisine, A Traditional Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chiffonade de Sorrel (can use mixed lettuce and Sorrel)
4 T. white flour in roux
4 C. chicken stock
3 eggs yolks
1/2 C heavy cream
3/4 C. butter, separated
Directions:
Directions:
Blanche sorrel, then cook in 1/4 cup of butter. Rub through a sieve with a wooden spoon. Make roux with 4 tablespoons of flour and 4 tablespoons of butter. Add a bit of stock to the greens, a little bit at a time. Slowly mix stock in with the roux, to keep it thick.
At the last moment, add egg yolks, heavy cream, and remaining butter.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Your soup CANNOT be very hot when you add the mixture of egg yolks, and heavy cream and butter...as it might curdle and then your soup would be ruined.

 

 

 

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