Irish Sorrel Soup

Ingredients:

450g sorrel
90g butter
1 large onion, chopped
2 tbsp plain flour
2½l stock
2 tbsp breadcrumbs
salt and freshly-ground black pepper
2 egg yolks
150ml cream

Method:

Wash the sorrel thoroughly then shred. Melt the butter in a pan then add the onion and fry for 2 minutes before stirring in the sorrel. Cook, stirring constantly, until the sorrel has just wilted then scatter the flour over the top and stir in to combine. Cook, stirring constantly, for 1 minute.

In the meantime bring the stock to a boil then stir into the pan with the sorrel, beating well to mix thoroughly. Stir in the breadcrumbs and season to taste then bring the mixture to a boil. Reduce to a simmer and cook, covered, for 1 hour. Now beat together the egg yolks and cream. Take the soup off the heat and add a ladle of the soup to the egg and cream mix to temper it. Gradually add the egg mix to the soup pot, stirring well then return the soup to the heat and allow to warm through (but do not allow to boil). Serve ladled into warmed soup bowls.