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“A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.”
1hr 15mins
1 cup

Ingredients Nutrition


  1. Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
  2. Sauté finely chopped onion in butter until translucent.
  3. Heat broth but do not boil.
  4. Add sorrel leaves to onions and wilt.
  5. Add flour, stirring constantly until smooth.
  6. Continue stirring while adding hot broth.
  7. Simmer 5 minutes.
  8. Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
  9. Return soup to low heat, do not allow to boil.
  10. Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
  11. Slowly pour the mixture back into the soup while stirring.
  12. Continue to stir while adding cream.
  13. Heat through, but do not boil.
  14. Season to taste.
  15. Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.

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