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Potage Germiny

Meal.Mates's picture
Ingredients
  Chopped sorrel 4 Cup (64 tbs)
  Butter 2 Tablespoon
  Rendered chicken fat 2 Tablespoon
  Unbleached flour 1 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  White pepper 1⁄8 Teaspoon
  Egg yolks 3 , beaten
  Half and half 2 Cup (32 tbs)
  Salt To Taste
  Lemon juice/Dry sherry / madeira 1 Tablespoon
  Paprika To Taste
  Minced parsley 1 Tablespoon
  Lemon fingers 1
Directions

Saute sorrel in butter and chicken fat until limp and discolored.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until smooth and slightly thickened.
Season with pepper, cover, bring to boil, lower heat and simmer 15 to 20 minutes, stirring occasionally.
Puree.
Beat together egg yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat without boiling.
Adjust seasonings to taste with salt and lemon juice.
Sprinkle with paprika and parsley and serve with lemon toast fingers

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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