French Sorrel Soup

Serves 5

Ingredients

• 4 cups french sorrel

• ¼ cup white onion

• 3 Tbsp salted butter, divided

• ½ tsp garlic

• ½ tsp salt

• 2 Tbsp flour

• 3 cups chicken or vegetable stock

• 2 egg yolks

• 1/2 cup whole milk

Directions

1. Rinse the sorrel thoroughly and coarsely chop

2. Melt 2 Tbsp of butter with the white onion and garlic on medium heat. Cook about 10 minutes stirring occasionally

3. In a separate pot, bring the stock to a simmer

4. After 10 minutes, add the sorrel and salt and stir until mostly wilted. Turn the heat down to medium-low and cover to cook for another 10 minutes

5. In a separate bowl, whisk together egg yolks and milk while the sorrel mix is cooking

6. Whisk the flour into the sorrel mixture until all lumps are gone, then whisk in the stock, continually stirring. Once combined, bring to a simmer

7. Temper the egg mixture by whisking in small amounts of the soup to prevent the egg from cooking. Add about ¼ cup at a time and repeat 3 times

8. Whisk tempered mixture into the soup and add remaining Tbsp of butter. Let sit on low for 5 minutes

9. Serve immediately and enjoy!

*Note, unsalted butter can be substituted. Any kind of milk would work, however higher fat is best for consistency

Nutrition Facts (per serving): 147 Calories, 9g Carbohydrates, 10g Fat, 7g Protein

Inspired by honest-food.net. Prepared by Abby Olmstead, UTMB Dietetic Intern, March 2020