Sorrel and Vermicelle Purée Soup with Cream

Ingredients

• 250 grammes sorrel leaves
• butter
• 1 litre milk or white Consommé
• 300 grammes vermicelle
• 2 décilitres milk or Consommé
• 4 egg yolks
• 2 décilitres cream

Instructions

1. Melt 250 grammes of shredded sorrel leaves in butter.
2. Moisten with 1 litre of milk or of white Consommé, according to whether the soup is being made en gras or en maigre.
3. Add 300 grammes of vermicelle and cook gently until thoroughly done.
4. Pass through the étamine.
5. Loosen the purée with 2 décilitres of milk or Consommé and heat it without letting it boil.
6. At the moment of serving, finish with a liaison of 4 egg yolks beaten with 2 décilitres of cream.