Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 200g. 100g of sorrel. butter 1 liter. and 1 / 2 chicken broth 1 cup heavy cream 8 egg yolks salt and cayenne pepper 1 bunch of parsley croutons ------------------------- - Procedure Clean and wash well the sorrel, coarsely chopped.
Do scigliano 50gr. of butter, add the sorrel and let it simmer over low heat until 'will be well dried, then moisten with the broth and cook at a good boil for 15 to 20 minutes. Meanwhile place the egg yolks in a bowl and slowly stemperateli with the cream, stirring with a wooden spoon.
Pass the mixture through a sieve into a saucepan and slowly pour the soup with sorrel; after filtration, salt and pepper and put on the fire in a double boiler, beating with whips until always' take a look you'll see the mixture creamy. Make sure that never boils. Remove from heat, add 50g.
butter, stirring again until 'will be all melted, then add the coarsely chopped parsley and pour into cups of broth or soup at the bottom of which you have placed a couple of slices of toasted bread or, if you like, fried in butter. 
Do scigliano 50gr. of butter, add the sorrel and let it simmer over low heat until 'will be well dried, then moisten with the broth and cook at a good boil for 15 to 20 minutes. Meanwhile place the egg yolks in a bowl and slowly stemperateli with the cream, stirring with a wooden spoon.
Pass the mixture through a sieve into a saucepan and slowly pour the soup with sorrel; after filtration, salt and pepper and put on the fire in a double boiler, beating with whips until always' take a look you'll see the mixture creamy. Make sure that never boils. Remove from heat, add 50g.
butter, stirring again until 'will be all melted, then add the coarsely chopped parsley and pour into cups of broth or soup at the bottom of which you have placed a couple of slices of toasted bread or, if you like, fried in butter.
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