Potage Germiny (French Sorrel Soup) rich and flavorful

1 In a saucepan, melt your butter, then add your sorrel cut into a « chiffonade » (finely sliced). When the sorrel has wilted, pour in your stock, season lightly with salt, add pepper and grated nutmeg, then let it cook for 3 minutes.

2 Meanwhile, in a bowl, place your egg yolks and whisk them together with your cream.

3 When your soup comes to a boil, lower your heat to minimum. Add your egg yolk and cream mixture while stirring, then, working it like a custard anglaise and never allowing it to return to a boil, stir with a wooden spatula until your soup is thickened.

4 Serve with slices of baguette bread dried in the oven.

5 So, tell me if you really didn't find this soup absolutely exceptional.