This light and frothy soup is ideal for spring, and is just 50 calories per serving. It was created as part of the Slimming Cuisine series by the Michel Guérard Institute in France.
Equipment
Saucepan
Blender
Food Processor
Ingredients
4.5ozSorrel- fresh, chopped
2clovesGarlic
4.5cupsChicken Stock-low sodium, if used canned
2teaspoonsOlive Oil
1.5teaspoonsSalt
1.5teaspoonsPepper
2wholeEggs
Instructions
Heat the olive oil in a saucepan
Peel the garlic cloves, crush whole, and brown lightly in the oil.
Add chopped sorrel, salt and pepper, and mix.
Add the chicken stock to the vegetables and bring to a boil. Reduce heat and simmer for 15 minutes.
Pour the soup base into a good blender (one which can withstand heat, such as a Vitamix) or food processor. Blend for 2 minutes until the base is very smooth.
Return soup base to the sauce pan, and heat again until it starts to simmer, if necessary (depending on how you blended it).
With a wire whisk, whisk the eggs in a very large bowl until they are light and fluffy.
Add the heated soup base (be sure it is not boiling), gradually, to the eggs, whisking continuously. The frothy eggs, aerated by whisking, will set on contact with the warm soup base, to make the soup light, airy, and velvety.
Serve immediately, garnished as desired.
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