Potage Germiny (Sorrel Soup with Egg Yolks and Cream)

Ingredients

• 250 grammes sorrel leaves
• Butter
• 1 litre and a half white Consommé
• 10 egg yolks
• 2 décilitres and a half cream
• 150 grammes butter
• Chervil pluches

Instructions

1. Melt 250 grammes of shredded sorrel leaves in butter.
2. Moisten with 1 litre and a half of white Consommé.
3. At the moment of serving, mix a liaison of 10 egg yolks with 2 décilitres and a half of cream and add it to the soup.
4. Take it on the fire like a crème anglaise until the liaison sets.
5. Off the fire, complete with 150 grammes of butter and chervil pluches.