Princess Soup

Princess Soup is an elegant and flavorful soup known for its delicate balance of ingredients, including sorrel, vinegar, and cream. This soup embodies both simplicity and sophistication, making it a delightful addition to any dining experience. Its history is rooted in the culinary traditions of European cuisine, where soups have long been a cornerstone of gastronomy.

The origin of Princess Soup can be traced to European cuisine, particularly French and Russian culinary traditions, where sorrel, with its distinctive tangy flavor, has been used for centuries. Sorrel is a leafy green herb known for its lemony taste, which adds a unique and refreshing element to dishes.

In Europe, soups have a long history and have been enjoyed by nobility and commoners alike. The use of cream, vinegar, and flavorful herbs like tarragon or white wine vinegar is a hallmark of classic European soups. These soups often graced the tables of aristocratic households and were crafted to impress and delight diners with their balanced flavors.

The name “Princess Soup” likely reflects the regal and refined nature of the dish, suitable for serving at grand banquets and special occasions. While there are variations of this soup, the core ingredients and preparation method have remained relatively consistent, allowing its timeless appeal to persist.

INGREDIENTS

• 1 cup sorrel (very finely chopped)
• 1 tablespoon Crisco
• 1/2 teaspoon sugar
• 1/2 teaspoon tarragon or white wine vinegar
• 1 teaspoon salt
• 1 tablespoon flour
• 1 pint hot water
• 1 quart white stock (chicken or vegetable)
• Grating of nutmeg
• Dash of red pepper
• 1 egg yolk (beaten)
• 1 cup cream

INSTRUCTIONS

1. Prepare the Sorrel:
   • Start by finely chopping 1 cup of sorrel.
2. Sauté Sorrel:
   • In a soup pot, heat 1 tablespoon of Crisco over medium heat.
   • Add the finely chopped sorrel to the hot Crisco.
3. Season the Sorrel:
   • Stir in 1/2 teaspoon of sugar and 1/2 teaspoon of tarragon or white wine vinegar to the sautéed sorrel.
   • Season with 1 teaspoon of salt.
4. Add Flour and Hot Water:
   • Sprinkle 1 tablespoon of flour into the pot and stir well to create a smooth mixture.
   • Gradually add 1 pint of hot water, stirring continuously.
5. Simmer:
   • Allow the soup to simmer for about 30 minutes. This allows the flavors to meld and the sorrel to soften.
6. Season and Add Stock:
   • After 30 minutes, add a grating of nutmeg and a dash of red pepper to the soup.
   • Stir in 1 quart of white stock (chicken or vegetable).
7. Bring to a Boil:
   • Bring the soup to a boil, allowing all the ingredients to fully incorporate.
8. Add Egg Yolk and Cream:
   • In a separate bowl, beat 1 egg yolk.
   • Gradually add the beaten egg yolk and 1 cup of cream to the boiling soup, stirring constantly.
9. Serve:
   • Once the egg yolk and cream are fully incorporated, remove the soup from heat.
   • Serve Princess Soup hot, garnished with additional sorrel leaves or a drizzle of cream if desired.

Princess Soup combines the zesty freshness of sorrel with the richness of cream, resulting in a sophisticated and harmonious dish that can be enjoyed on special occasions or as an elegant starter to a fine meal.