A handful of shredded sorrel, young and tender, will brighten any vegetable or herb soup with its light, clean acidity. A recipe for the academic, but lovely, Germiny, rich, creamy, and egg-yolk-bound, is given in The French Menu Cookbook.
Hot, I prefer this soup unpuréed but, made into a fine purée, the terminal addition of butter eliminated, strengthened a bit in cream, and served chilled, it is another and equally good thing.
Pick over the sorrel, pulling the stems off backwards, taking with them any stringy veins from the leaves, wash, drain, and cut into a chiffonade (coarsely shredded).
Stew the onions gently in
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.