Cream of Sorrel Soup

This is one of those classic soups so full of rich things people love that perhaps it’s against my better judgment to include it. But I can’t resist—the texture and flavor are so satisfying.

This version contains egg yolks, which give it a smooth and silky texture, but if you want a less rich version, try the potato-thickened recipe.

Don’t use an aluminum pot to cook this soup, or the egg yolks will turn gray.