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CHILLED SORREL SOUP

Bring 6 cups of water to a boil in a large saucepan  with a pinch of salt and the chili.  As soon as the water boils, add the sorrel and simmer for 10 minutes.  In a soup tureen whisk together the lemon juice and egg yolks.  Little by little, add ladlefuls of the sorrel mixture to the tureen and stir to mix.  Refrigerate for several hours or overnight.  Before serving, stir in the hard-boiled eggs, cucumber slices and crushed garlic. Add 2 ice cubes to the soup per person.
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1 small red chili, crushed
3/4 lb sorrel, chopped
2 tbsp fresh lemon juice
3 garlic cloves, crushed
3 egg yolks
2 hard-boiled eggs, sliced
1/2 cucumber, thinly sliced
salt
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20
mn
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10
mn
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Serve on a hot summerÕs evening in small bowls.
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Midi-Pyrˇnˇes
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Soups
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