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

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“A hearty soup from the Perigord.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add 1 quart of hot or boiling water.
  3. Add salt and pepper.
  4. Add the chopped onion, and simmer the soup for 45 minutes.
  5. Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
  6. Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.

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