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Sorrel puree soup or spinach (rigee d'epinards)
8 servings
Boil the sorrel or spinach and finely chopped onions in water, allowing them to boil for about 10 minutes, then wipe through a sieve. Melt butter in another saucepan and mix it with flour and salt, after which, stirring continuously, pour chicken broth into a thin stream. Stir until the broth boils. Put the strained sorrel in the broth and cook for another 10 minutes over a low heat. Add cream and nutmeg to taste. Bring to a boil again. Try again and add salt to taste. Serve with lemon, chopped
Boil the sorrel or spinach and finely chopped onions in water, allowing them to boil for about 10 minutes, then wipe through a sieve. Melt butter in another saucepan and mix it with flour and salt, after which, stirring continuously, pour chicken broth into a thin stream. Stir until the broth boils. Put the strained sorrel in the broth and cook for another 10 minutes over a low heat. Add cream and nutmeg to taste. Bring to a boil again. Try again and add salt to taste. Serve with lemon, chopped
sorrel - 500 g, or spinach - 500 g, water - 0.5 cups, onions - 2 tbsp. spoons, butter - 3 tbsp. spoons, wheat flour - 2 tbsp. spoons, salt - 1 tsp, chicken broth - 3 cups, cream - 1 cup, nutmeg nut to taste, lemon - 1 pc., yolk to taste
