30 min
Prep time
35 min
Cook time
4
Servings
Medium
Difficulty
1h5
Total time
Ingredients
Instructions
-
1
Clean the sorrel, rinse it in running water, then drain it.
-
2
Melt the butter in a saucepan, add the sorrel and let it soften gently.
-
3
In the meantime, peel the tomatoes, cut them into pieces, and put them in the saucepan with pepper and salt.
-
4
Cook for 10 minutes covered on low heat.
-
5
Strain through a sieve or food mill and return everything to the saucepan.
-
6
Pour over it hot water at will, 1 or 2 cubes of beef broth.
-
7
Bring to a boil and add the rice.
-
8
Cook with the lid on for about 20 minutes, until the rice is cooked.
-
9
Thicken with the cream diluted with egg yolk, bring back to a simmer, and at the first boil, remove from heat and add chopped parsley.
-
10
Adjust seasoning.
-
11
It is possible to replace the rice with 250 to 350 grams (depending on how clear you like your soup) of diced potatoes, in which case strain the soup at the end of cooking.
-
12
Or thicken with potato flakes.
Did you try this recipe?
Give your opinion and help other users!
Average rating : 0.8/5 (1 vote(s))
Comments 0
Be the first to comment on this recipe!