Sorrel Shallot Egg Soup (Printer-Friendly)
Zesty sorrel, shallots, and tender eggs create a light, tangy bowl perfect for a fresh, spring meal.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
450 g sorrel leaves, washed and stems removed
02 -
2 tablespoons olive oil
03 -
2 large shallots, finely chopped
04 -
1.4 litres chicken broth
05 -
3 tablespoons granulated sugar
06 -
Coarse sea salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
2 large eggs, well beaten
# Steps to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add chopped shallots and sauté for 3–4 minutes until soft and translucent, stirring occasionally.
02 -
Add sorrel leaves to the pot and cook, stirring, for approximately 2 minutes until fully wilted and deep green.
03 -
Pour in chicken broth and add sugar, sea salt, and freshly ground black pepper. Bring to a simmer, reduce heat slightly, and let cook for 10 minutes so flavors infuse.
04 -
Reduce heat to low. While continuously stirring the soup, slowly drizzle in the beaten eggs to create silky ribbons.
05 -
Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra black pepper or a swirl of crème fraîche.
# Extra Cooking Tips:
01 -
To maximize the bright flavor of sorrel, avoid overcooking the leaves after wilting.