9 Jan 2010
|Minced sorrel||2 Cup (32 tbs) (Use Fresh)|
|Chicken broth||6 Cup (96 tbs)|
|Eggs||3 , beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Herb croutons||1 Cup (16 tbs)|
Simmer sorrel and broth 10 minutes.
Whisk 1/2 cup hot broth into beaten eggs and return to rest of soup.
Reheat without boiling.
Adjust seasonings to taste, add sherry, sprinkle with parsley and serve with herb croutons.
Sorrel Broth Recipe