Creamy Sorrel Soup

1. 1

   Toss turnips with olive oil and a dash of salt. Roast in oven at 425u00b0F for 20 minutes.

2. 2

   Saute minced onion in butter over medium heat until translucent, about 5-8 minutes. Place onion, stock, sorrel leaves and half-and-half and salt in blender and blend until smooth. If you want the soup hot, heat over medium heat until desired temperature.

3. 3

   Temper egg yolks by pouring a few spoonfulls of warm soup (or alternatively, if you are serving soup cold, warm up a few spoonfuls of broth separately and temper the yolks). Mix egg yolks into soup mixture and pour into bowls.

4. 4

   Garnish with roasted turnips, a handful of scallions and a squeeze of lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.