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Wednesday, March 27, 2013

Sorrel Soup Recipe (Supa frantuzeasca de stevie)

If you don't know sorrel by now, you should meet :)

Honestly now, sorrel (garden sorrel) is a plant, similar to spinach, but a bit more sour and it is perfect for your garden because it is very resistant and it is one of the first greens that wake you up from winter.
In most countries it is used for soups, but it can also be used in stews ( on its own or with spinach), salads or sandwiches.

All around Europe you will find different versions of cooking it and in France its sourness is balanced with cream and eggs.

You will need:

4-5 bundles of sorrel
2-3 spring onions
1 small glass of white wine (optional)
2 egg yolks
100g cream
2-3 tbsp flour

First, make sure you clean the sorrel thoroughly. Put some water or stock to boil. In a pan, heat some butter and cook the onion for 8-10 minutes to get it tender. Then, add the chopped sorrel and you will notice how your meal shrinks in a minute. Add the wine and let it cook on medium heat for 10 minutes. Then, you should incorporate the flour.

Add the water\ broth stirring continously adn bring to a simmer. In a separate bowl, beat the egg yolks and the cream, carefully adding some stock from time to time, so that your cream mixture and soup wwill have a similar temperature and your eggs won't scramble. Then add the eggs and cream to the soup, whisk again, let it simmer but don't boil it and you're done!

Don't forget the crunchy baguette or crutons.

You can chop the sorrel as fine as you preffer, I like to keep it in longer strips.

RO: In Franta, gustul usor acrisor al steviei este balansat cu smantana si oua.
4-5 legaturi de stevie
2-3 cepe verzi
1 pahar mic de vin  (optional)
2 galbenusuri de oua
100g smantana
2-3- lg faina
Curatati bine stevia, puneti la fiert apa sau supa. Intr-o cratita sau tigaie inalta, incalziti unt si caliti ceapa 8-10 minute cat sa se inmoaie. Apoi, adaugati stevia taiata fasii sau foarte marunt, dupa preferinte, si veti observa cum cantitatea se micsoreaza drastic. Adaugati vinul si lasati totul la foc mediu pentru 10 minute. Apoi, puteti incorpora faina. Adaugati apa/ supa amestecand continuu si lasati sa fiarba domol. Intr-un bol separat, bateti galbenusurile cu smantana, adaugand usor usor cate putina supa pentru ca mix-ul de smantana sa aiba o temperatura similara supei pentru a nu se taia. Adaugati apoi intreg amestecul in supa, amestecati iarasi, lasati-o sa ajunga la fierbere, fara sa clocoteasca si gata. Sa nu uitati de o bagheta crocanta sau crutoane.


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