Sorrel Soup

Ingredients

• 200 g sorrel
• 1 head lettuce
• 1 pinch salt
• 30 g butter
• 2 egg yolks
• broth
• fried bread dice
• Parmesan

Instructions

1. Soak, drain, strip and cook the sorrel and lettuce; season with salt and butter.
2. Temper 2 yolks in the tureen with a little warm broth, add the greens, then gradually stir in the boiling broth.
3. Add fried bread dice and serve with Parmesan; serves five.