Recipes > Soup > Sorrel Soup > Sorrel Soup

Sorrel Soup


  • 1 pint of sorrel
  • salt
  • 1/2 ounce of chopped onion
  • 1 ounce of butter
  • 1 ounce of flour
  • 1/4 saltspoonful of pepper
  • 1/4 saltspoonful of nutmeg
  • yolks of 2 eggs
  • 2 slices of bread


Put the sorrel into a sauce-pan with a dessertspoonful of salt, and one gill of cold water; cover it, and cook until it is tender enough to pierce with the finger nail, then drain, wash it well with cold water, chop it and pass it through the kitchen sieve with a wooden spoon; meantime brown the onion in a sauce-pan with the butter; add the flour, and stir till brown; then add two quarts of hot water, or hot water and stock, and the sorrel, and season with one teaspoonful of salt, the pepper, and nutmeg; mix the yolks with two tablespoonfuls of cold water, add to them half a pint of boiling soup, and gradually stir the mixture into the soup, boiling it a minute after it is thoroughly blended; meantime cut the bread into half inch dice, fry them brown in smoking hot fat, drain them free from grease on a napkin, put them into a soup tureen, pour the soup on them, and serve at once.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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