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Sorrel puree soup with garlic
1 serving
Grind sorrel, wash, cook until cooked in a small amount of water, cast it into a colander and wipe it through a sieve. Keep the stock. Peel the garlic, simmer in a saucepan of butter over a low heat until tender, pour in the stock, put the nutmeg, salt, pepper and cook for 15 minutes. Then strain the broth, wipe the garlic through a sieve and put it in the broth again. Beat the egg yolks with olive oil and pour the ladle of hot broth into them with a thin trickle, stirring continuously. Pour the egg mass into the broth, put sorrel, bring to a boil and remove from the heat. Fry the remaining egg whites and serve with the soup.
Grind sorrel, wash, cook until cooked in a small amount of water, cast it into a colander and wipe it through a sieve. Keep the stock. Peel the garlic, simmer in a saucepan of butter over a low heat until tender, pour in the stock, put the nutmeg, salt, pepper and cook for 15 minutes. Then strain the broth, wipe the garlic through a sieve and put it in the broth again. Beat the egg yolks with olive oil and pour the ladle of hot broth into them with a thin trickle, stirring continuously. Pour the egg mass into the broth, put sorrel, bring to a boil and remove from the heat. Fry the remaining egg whites and serve with the soup.
sorrel - 500 g, garlic - 2 heads, melted butter - 2 tbsp. spoons, eggs - 4 pcs., olive oil - 3 tbsp. spoons, nutmeg to taste, ground black pepper to taste, salt to taste
