Potage Louis
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INGREDIENTS 4 egg yolks
1-1/2 cups heavy cream
1 quart chicken broth
Sorrel, about 1 dozen leaves
Salt and pepper, to taste
Nutmeg
PaprikaMix egg yolks with 1-1/2 cups cream.
Add 1 quart of boiling chicken broth and about 1 dozen, coarsely chopped sorrel leaves. Season with salt, pepper, and nutmeg to taste. Bring to a boil - BUT DO NOT BOIL under any circumstances.
Cool to room temperature. Place in the refrigerator and chill thoroughly. Place in bouillon cups and sprinkle the top of each cup with a dash of paprika. Equally delicious served hot or cold.
Sorrel is a sour grass, you can usually find it at a good gourmet store. If you can't find it, which I have a hard time finding, you can use watercress or baby spinach leaves in its place.