Potage de Santé (Health Soup)

Ingredients

• 1 litre Parmentier soup, very clear
• 80 grammes sorrel leaves, chiffonaded (finely sliced)
• 150 grammes butter
• ordinary liaison (roux or egg yolk thickening)
• flûte (baguette) sliced into lace-like rounds
• chervil sprigs

Instructions

1. Begin with three-quarters of a litre of Parmentier soup (a potato and leek potage), made very clear and light. Separately, chiffonade (slice finely) sorrel leaves and melt them gently in butter.
2. Add the wilted sorrel to the Parmentier base. Thicken the soup with an ordinary liaison (roux blanc or egg yolk emulsion, as is standard in the kitchen brigade). Mount the soup with butter (monter au beurre) to enrich and gloss the surface.
3. Garnish each bowl with delicate lace-cut rounds of flûte (baguette) and small sprigs of fresh chervil.