Sorrel Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sorrel
- lettuce
- salt
- g butter
- egg yolks
- broth
- fried bread dice
- Parmesan
Instructions
- Soak, drain, strip and cook the sorrel and lettuce; season with salt and butter.
- Temper 2 yolks in the tureen with a little warm broth, add the greens, then gradually stir in the boiling broth.
- Add fried bread dice and serve with Parmesan; serves five.