Photo: Marina Oliphant
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- 2 slices sourdough or substantial bread, crusts removed
- olive oil
- 2 tsp butter
- 2 cloves garlic, thinly sliced
- 120g fresh sorrel leaves, torn
- 1 tsp salt
- freshly ground black pepper
- 1 litre chicken or vegetable stock
- 3 egg yolks
Preheat oven to 140C. Cut bread into 1cm dice.Heat 2 tbsp oil in a frying pan, then fry bread until golden on all sides. Drain croutons on kitchen paper and transfer to oven to keep warm until needed.
Heat butter and 2 tsp oil in a non-reactive saucepan and gently fry garlic until pale gold.Add sorrel and then salt and pepper, stirring to wilt sorrel evenly. Add stock and bring to simmering point, then lower heat and cook for 10 minutes. Puree until smooth in a blender or food processor. Strain soup back into saucepan, check seasoning and heat to shivering point (just below a simmer).
In a large, warmed bowl, beat egg yolks until creamy and light. Remove soup from heat for a few minutes. Whisk a ladle of the hot soup into the egg yolks for 1 minute, then tip egg mixture back into soup pot and whisk until lightly thickened and velvety. Serve at once with croutons.