Schav Summer Soup

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   ["In a large saucepan or Dutch oven, melt butter and saute sorrel and onions for about 10 minutes or until sorrel is wilted and onions are translucent. Add water or stock and salt. Bring to a boil. Reduce heat and simmer 30 minutes.", "Remove from heat and stir in sugar and lemon juice a little at a time, tasting after each addition of lemon juice, until desired tartness is achieved.", "Temper the egg yolks with a few tablespoons of hot soup, then stir the tempered egg yolks back into soup. Turn heat on and cook until slightly thickened and simmering but do not allow it to boil as the eggs will curdle. Cool, cover and chill .

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   Serve with sour cream stirred in."]

* Per serving · 4 servings · Values may vary.

No additional tips available.