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METRIC Conversion Units
Ingredients -
1/4 cup butter
1 onion, chopped
3 cups chicken stock
1 cup heavy cream
1 egg yolk
salt and freshly ground pepper to taste

NOTE: Recipe requires the use of a
blender and large saucepan.

Directions
1. In a large saucepan melt the butter over
medium heat. Add the onion and saute
until translucent, not brown..

2. Add sorrel and saute until wilted.

3. Stir in the chicken stock and bring to a
simmer.

4. Reduce heat to medium-low, cover the
saucepan and simmer for 30 minutes.

5.Puree the soup in batches in a blender,
then strain through a sieve, pressing on the
solids..

6. Return the soup to the sAucepan and
Discard the solids.

7. In a small bowl whisk together the cream
and egg yolk until smooth.

8. Whisk the cream mixture into the soup
and heat through, but
do not let the soup
boil
or it will curdle.

9. Season with salt and pepper.
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