Garlic and Sorrel Soup with Parmesan Croûtons

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This light and fragrant broth reminds me a little of avgolemono, to which beaten egg is added at the last minute. In this soup, chopped sorrel is introduced with the egg to retain its sharp taste and freshness. If you can find new season’s garlic, use that. If not, use the freshest garlic you can find, preferably the sort with purple/pink skin.