From The Nero Wolfe Cookbook by Rex Stout and the editors of The Viking Press
Serves 4
INGREDIENTS:
1/3 c sliced onions
3 tbsp butter
8 oz sorrel
5 c stock
2 egg yolks
1/3 c heavy cream
1/4 c dry sherry
PREPARATION:
Shred sorrel. Sautè onions slowly in butter for 5 minutes. Do
not allow them to brown. Add sorrel (reserving a bit for the garnish).
Cook for 5 minutes more. Add stock. Simmer for 5 minutes. Remove
from heat and purJe in blender. Check for salt.
Mix egg yolk and cream and slowly add 1 cup soup while beating with a
whisk. Whisk slowly into rest of soup. Add sherry. Garnish with
sorrel.
