Sorrel and Vermicelli Soup with Cream

Ingredients

• 250 g sorrel leaves, chiffonade (finely sliced)
• 1 L milk or white consommé (depending on preparation method)
• 300 g vermicelli pasta
• 2 dL milk or consommé (for adjusting consistency)
• 4 whole egg yolks
• 2 dL cream
• as needed butter

Instructions

1. Melt butter in a heavy pot and add the chiffonade of sorrel leaves, allowing them to soften and break down. Moisten with 1 litre of milk or white consommé, depending on whether you are preparing this as a dish en gras (with meat stock) or en maigre (meatless). Add 300 grams of vermicelli and cook gently until the pasta is completely tender.
2. Pass the soup through a fine sieve (étamine). Thin the purée with 2 decilitres of milk or consommé to reach the desired consistency. Heat gently without allowing it to boil. At the moment of service, finish the soup with a liaison made from 4 egg yolks mixed with 2 decilitres of cream, stirring to combine without boiling.