Chilled Sorrel Soup

Chilled Sorrel Soup

1/2 pound fresh sorrel
4 cups water
1 tablespoon lemon juice
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
Sour cream
Additional chopped fresh sorrel, optional

Directions

Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle.
In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired. Yield: 4 servings (1 quart).