Sorrel Soup

Name: Sorrel Soup (Potage a la Bonne Femme, ou Soupe a l’Oseille)
Cuisine: United States
Ingredients: 3 Sprigs of Parsley; 4 Egg Yolks; A Cupful of Mashed Potatoes; A Cupful of Cream, or Rich Milk; A Bunch of Fresh Sorrel; Salt and Pepper to Taste; 3 Quarts of Boiling Water; A Pinch of Nutmeg; 2 Tablespoonfuls of Flour; A Tablespoonful of Butter; An Onion; 3 Leaves of Lettuce

Potage a la Bonne Femme, ou Soupe a l’Oseille

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Sorrel Soup, or Soupe a I’Oseille, is a popular Creole Soup much prized for its cooling properties. The Indians gather near Bayou Lacombe the Sorrel and bring it to New Orleans, and sell it in the French Market. It is also grown in the home garden by many Creoles. The leaves only are used in making Soup or Purees.

Ingredients

A Bunch of Fresh Sorrel
3 Quarts of Boiling Water
A Cupful

Method

Wash the leaves and stem them the entire length of the leaf. Then chop them fine until you have a quantity equal to a pint or two teacupfuls. Chop the other vegetables and put these and the Sorrel into a saucepan with the butter; cover and let them stew gently for ten minutes, and then add the flour which has been well mixed with a little water. Pour gradually, stirring