Soupe a L'oseille Et Aux Petits Pois - Sorrel and Pea Soup

Name: Soupe a L'oseille Et Aux Petits Pois - Sorrel and Pea Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 1 lb peas; 1 garlic clove; 1 tablespoon flour; 2 small onions, chopped; 1 quart hot water; 1 1/2 cups sorrel, chopped; 1 egg yolk; salt; pepper

Submitted by Mme M

"A hearty soup from the Perigord."

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photo by French Tart

Ready In:: 55mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 tablespoons butter
1 lb peas
1 garlic clove
1 tablespoon flour
2 small onions, chopped
1 quart hot water
1 ¹⁄₂ cups sorrel, chopped
1 egg yolk
salt
pepper

directions

Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
Add 1 quart of hot or boiling water.
Add salt and pepper.
Add the chopped onion, and simmer the soup for 45 minutes.
Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.

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Reviews

A delightful soup that we enjoyed for lunch today! I used fresh peas and fresh sorrel from my garden. I also added a little creme fraiche to make it a wee bit creamier, although the egg yolk did thicken it to a nice consistancy. We ate this with fresh bread, toast, pates and terrines, along with some Lovage Butter for an added herbal dimension. Made for the Magic of Herbs event in the Photo's Forum.......merci Melissa! FT:-)

French Tart