You are here

Sorrel Soup With Shrimp

Ingredients
  Lean smoked bacon 2 Ounce, finely chopped
  Sorrel 1 Bunch (100 gm), trimmed and coarsely chopped
  All purpose flour 1⁄4 Cup (4 tbs) (Plain Flour)
  Sugar 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Milk 2 1⁄4 Cup (36 tbs)
  Couscous/Semolina 5 Tablespoon
  Frozen shelled shrimp 3 1⁄2 Ounce
  Egg yolks 2
  Butter 2 Tablespoon
Directions

Put the bacon and sorrel in a casserole with 5 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Sprinkle the flour over the mixture and stir well.
Add 21/4 cups (500 ml/18 fI oz) of water, the sugar and salt and pepper to taste.
Cover and microwave on HIGH for 3 minutes.
Add the milk, couscous or semolina and the shrimp (prawns), still frozen.
Cover and cook on HIGH for a further 4 minutes.
Put the egg yolks in a saucepan.
Stir in 2-3 tablespoons of the soup, stirring well.
Gradually add the rest of the soup, stirring constantly.
Add the butter.
Taste and adjust seasoning.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.27059
Average: 4.3 (17 votes)