Cream of Sorrel Soup Recipe ingredients

To prepare this Cream of Sorrel Soup Recipe, first wash thoroughly about a pint of sorrel, break it in pieces, or slightly bruise the leaves. Cook it in a tablespoonful of butter and 2 tablespoonfuls of water for ten or fifteen minutes, or until tender enough to rub through a sieve. Put the sieved pulp in a saucepan with a quart of white stock and a pint of bechamel sauce, season with half a teaspoonful of salt and a saltspoonful of pepper, and let it simmer twenty minutes. Beat together the yolks of 2 eggs and a cupful of cream; stir it into the hot soup, stirring briskly until it thickens. Serve with croutons or squares of crisp toast.