• 1/2 pound sorrel leaves
• 1 potato, thinly sliced
• 3 tbsp butter
• 4 cup chicken stock
• sea salt
• white pepper
• 2 tbsp butter
• 1/4 cup heavy cream (to finish)

For liaison:

• 3 egg yolks
• 1/2 cup heavy cream

This Potage Germiny soup can be served hot or cold and it is enough for 6 servings.

1. Wash the sorrel leaves several times in clean water and discard any tough stems; chop the sorrel leaves.
2. In a kettle melt the butter, add the sorrel and potato and press a piece of foil on top of the sorrel. Add the lid and cook over very low heat 15-20 minutes until the vegetables are tender, stirring occasionally. Note: do not allow them to brown.
3. Add the chicken stock with salt and white pepper, cover, bring to a boil and simmer 10-15 minutes.
4. Puree the Potage Germiny soup in a blender or work it through a sieve.

Potage Germiny Soup can be made up to 3 days ahead or it can be frozen.
To finish:

1. Bring the Potage Germiny soup back to a boil.
2. To add the liaison, mix the egg yolks and 1/2 cup heavy cream in a bowl, stir in a little of hot Potage Germiny soup and stir this mixture back into the remaining soup.
3. Heat gently, stirring, until the soup thickens slightly. Note: Do not allow Potage Germiny to boil or it will curdle.
4. If serving hot, take the Potage Germiny soup from the heat, stir in the 2 tablespoons butter and spoon the Potage Germiny soup into bowls. Add a spoonful of cream and stir to marble it.
5. If serving cold, tightly cover the Potage Germiny soup and chill. Taste it (cold mixtures need more seasoning than hot), spoon into bowls and stir in a spoonful of cream.