Ingredients for 4 servings

A little history to begin with:
  • We are at the beginning of Spring 1858, the cook of governor Charles Gabriel le Bègue comte de Germiny, finding the first sorrel shoots on the market stalls, decided to make a soup from them.
  • So one evening he served it to his master who adored it.
  • Thus to show him his gratitude, the cook named this recipe after his mentor Germiny.
  • This is how one of the best French soups was born, which has since become a "classic"
  • 500 g of sorrel, trimmed and washed twice
  • 40 g of fine butter
  • 1.5 liters of beef or poultry broth
  • 4 dl of liquid cream 30%
  • 5 egg yolks
  • salt, white pepper from the mill and nutmeg zest.