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1
In a large, heavy-bottomed saucepan, heat the butter and olive oil over medium
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2
heat.
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3
Add the chopped onion, reduce heat to low heat and cook slowly until the onion are translucent.
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4
Meanwhile, roll the sorrel leaves into a tight bunch and, with a very sharp knife, slice into fine strips (julienne).
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5
Set aside half the leaves.
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6
Add the other half to the pot with the onions, sprinkle the flour and salt over them and stir to combine.
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7
Increase the heat to medium and cook for a few minutes until the sorrel are wilted.
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8
Gradually whisk in the hot stock and let simmer for a further 10 minutes.
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9
Pour the soup into a blender and puree until smooth.
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10
Add half the reserved sorrel leaves to the soup and puree again.
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11
Taste and season with pepper and more salt if needed.return to the saucepan aver low heat.
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12
In a small bowl, whisk together the egg yolks and cream.
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13
Stir about a cup of hot soup into the cream mixture and gradually whisk it all back into the pot.
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14
Stir in the mixture over medium heat for a few minutes until the soup thickens slightly.
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15
Do not let it come to a boil or the yolks will curdle.
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16
To serve, divide the remaining sorrel leaves into 4 deep bowls.
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17
Pour a ladle of soup over the leaves.
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18
Drizzle some olive oil on to the soup and serve immediately.
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19
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