RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Schav #4 - pareve
I like this as a summer dish--it's easy, doesn't heat up the kitchen too much, and with, say, a bread salad is a completely light meal. It's ovo-lacto veg (pareve) by the way. This recipe is from Raymond Sokolov's _The Jewish-American_ Kitchen. I think you can probably substitute part or all of the sorrel with spinach; in this case you'd be using more lemon juice. SCHAV 1 pound fresh sorrel 3 eggs plus 1 extra yolk Lemon juice Salt Freshly ground black pepper Carefully wash the sorrel leaves in several changes of cold water. Wash again. Derib the leaves by separating them from the stems and the rib. Chop coarsely the leaves. Tie the ribs and stems together securely in a bundle. Put the leaves and the bundle of ribs in a large non-reactive pan or pot with 8 cups of water. Bring pot to a full boil, lower the heat to a bare simmer and cook for 20 to 30 munites, or until the leaves are soft and starting to disintegrate. Discard the rib bundle. This is the tricky part, but once you've done it you've done it and you can do it again. And it's the same technique used in the Greek _avgolemono_. In a bowl, beat the eggs and the yolk until the whites and yolks are barely combined. Add add 1/4 cup of the hot soup, whisking briskly. Add another 1/4 cup of soup and repeat. And another. And another. When about 3 cups of soup have been incorporated slowly beat the mixture into the rest of the soup, whisking constantly. Pour the soup back and forth between the pot and the bowl to cool it more quickly. Refrigerate soup until cold. Before serving, season to taste with the lemon juice, salt, and pepper. Serves 6 to 8
