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Cold Sorrel Soup Germiny (Serves 6 to 8) 1 bunch (about 3 ounces) fresh sorrel. Remove the biggest part of the stem. Slice thin (about 2 cups) 1 tablespoon sweet butter Melt the butter in a pan and then add the shredded sorrel, Cook 4 to 5 minutes and set aside. 6 egg yolks 4 cups chicken stock 1 cup heavy cream 1 tablespoon fresh chopped chervil salt and pepper to taste (depending on the saltiness of the chicken stock) Place egg yolks and 1/2 cup cold chicken stock in a saucepan and cook on very low heat, beating constantly with a wire whisk for about 6 to 7 minutes. The mixture should have the consistency of a light mayonnaise and should never get so hot that you cannot hold your finger in the mixture. When the sabayon is cooked, you should be able to see the bottom of the saucepan between the strokes of the whisk. Bring the remaining stock to a boil in a separate pan. Mix the cream (cold) with the sabayon and add to the hot stock. Place back on the stove on medium heat and cook just enough for the mixture to coat a spoon, about 170-degree to 180-degree on a thermometer. Strain through a fine sieve or a towel, add the sorrel mixture and cool in refrigerator until very cold. Serve sprinkled with the fresh chervil. Return to Top |
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