MONET'S SORREL SOUP
Ingredients:
4 tablespoons unsalted butter
8 cups (1 pound) sorrel, rinsed and trimmed
5 cups chicken broth
2 egg yolks, beaten
4 slices French bread, 1/2" thick
Directions:
Melt 1 tablespoon butter in a saucepan. Add the sorrel and stir until it wilts. Pass the sorrel through a food mill, reserving the greens and juices.
Heat a saucepan containing the broth and sorrel. When the liquid is about to boil, pour off 1 cup and let it cool slightly. Beat in the two egg yolks. Return this mixture to the pan and reheat until the soup thickens without boiling (or the egg yolks will curdle).
Melt the remaining 3 tablespoons of butter in a skillet and saute the bread slices on both sides until they are golden brown. Place a slice in each of 4 warmed soup bowls. Reheat the soup stirring constantly, and pour it hot over the bread slices in the bowls. Serve immediately.
Adapted from Monet's Table by Claire Joyes.
