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Oxalic puree soup (6 servings)
6 servings
boil the sorrel or spinach with the onions finely chopped in water, allowing them to boil for about 10 minutes, then wipe through a sieve. melt butter in a saucepan and mix it with flour and salt, after which, stirring continuously, pour chicken broth into a thin stream. stir until the broth boils. lower the grated sorrel or spinach into the broth and cook for another 10 minutes over a low heat. add cream and bring to a boil again, salt to taste. if the soup was cooked with spinach, it is necessary to acidify it with lemon or citric acid. to the table, the soup is served with grated egg yolk.
boil the sorrel or spinach with the onions finely chopped in water, allowing them to boil for about 10 minutes, then wipe through a sieve. melt butter in a saucepan and mix it with flour and salt, after which, stirring continuously, pour chicken broth into a thin stream. stir until the broth boils. lower the grated sorrel or spinach into the broth and cook for another 10 minutes over a low heat. add cream and bring to a boil again, salt to taste. if the soup was cooked with spinach, it is necessary to acidify it with lemon or citric acid. to the table, the soup is served with grated egg yolk.
sorrel - 500 g, or spinach - 500 g, water - 0.5 cups, onions - 2 pcs., butter - 2 tbsp. spoons, flour - 2 tbsp. spoons, salt - 1 tsp, chicken broth - 3 cups, cream - 1 cup, yolk to taste, lemon to taste, or citric acid to taste
