Cream of spinach with sorrel (Spinazie soep met zuring / Crème d'épinards à l'oseille) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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Notes about this recipe

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    See recipe for variations.

  • rmardel on June 12, 2023

    Excellent soup!. Simple yet rich in flavor. Will repeat. I added the sorrel in at the end of cooking and pureed it with the soup. I do think this added a tart complexity but I can also see this served with finely sliced sorrel as well. The soup makes a large batch, 8 to 9 cups, and as a solo household I wanted to freeze half of it, so I omitted the egg yolk, not being sure how freezing and defrosting would affect the texture. The soup was delicious without it, but I am sure it would be much more luxurious with the addition of egg, something to try for a party perhaps.

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