CookEat Recipe
Sorrel and Lettuce Soup
Tender strips of sorrel and lettuce in a lightly egg-enriched broth, with fried bread cubes and Parmesan on the side.
Method
Steps
Step 1
Gather the ingredients: 200 g sorrel; 1 head lettuce; 30 g butter, plus about 15 g for frying bread; Salt to taste; 2 egg yolks; About 1.25 litres ready-to-use broth; About 100 g fine white bread; Finely grated Parmesan to serve separately.
Step 2
Wash the sorrel and lettuce thoroughly and drain well. Remove tough stems or cores and cut the leaves into thin strips. Put in a covered pan and cook gently in their clinging moisture until wilted and tender, about 5–8 minutes; add a spoonful of water only if needed to prevent scorching.
Step 3
Add the 30 g butter and a pinch of salt and stir through the cooked greens. Keep warm.
Step 4
Dice the bread and fry in the extra butter until golden. Set aside. Heat the broth.
Step 5
Beat the yolks with a little lukewarm broth in a heatproof bowl. Stir in the cooked greens, then gradually add the hot broth while stirring constantly. Return to the pan and heat gently, stirring, until the soup reaches 74°C; avoid a hard boil so the egg does not form large curds.
Step 6
Transfer to a tureen, add the fried bread cubes and serve immediately with Parmesan offered separately.
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