Potage Germiny

Ingredients

• 250 grams sorrel leaves, chiffonaded
• 1.5 liters white consommé (clarified cooking stock)
• 10 whole egg yolks
• 2.5 deciliters heavy cream
• 150 grams butter
• chervil leaves (pluches)

Instructions

1. Melt the butter in a heavy-bottomed pot and add the chiffonaded sorrel leaves, allowing them to soften completely.
2. Mouiller (moisten) the sorrel with the white consommé and bring to a gentle simmer.
3. In a separate bowl, dilute the egg yolks with the cream. This is your liaison (binding agent).
4. Just before serving, remove the pot from the heat. Slowly temper the egg-yolk mixture by whisking in a little of the hot broth, then pour the liaison back into the soup, stirring constantly. Work the pot over very gentle heat—as you would for crème anglaise—until the liaison is fully incorporated and the soup is silky; do not allow it to boil, or the eggs will curdle.
5. Remove from heat. Finish the potage hors du feu (off the heat) by swirling in the butter, monter au beurre (mounting with butter), until glossy. Garnish with the chervil pluches and serve immediately.