Equipment
Ingredients
Base
- 300 g fresh sorrel leaves, washed, stemmed, and shredded
- 45 g unsalted butter
- 1000 ml chicken stock, high quality
Liaison (Thickening Agent)
- 4 egg yolks, large
- 120 ml heavy cream, 35% fat or higher
- salt, fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 349 kcal
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1032 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 252 mg
- Potassium
- 51 mg
- Calcium
- 90 mg
- Iron
- 0.5 mg
- Magnesium
- 3 mg
- Phosphorus
- 90 mg
- Zinc
- 0.5 mg
- Vitamin A
- 1169 mcg
- Vitamin C
- 36 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.0 mg
- Folate
- 28 mcg
- Water
- 29 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the sorrel by removing tough stems and washing thoroughly. Stack the leaves, roll them tightly (cigar style), and slice thinly into a chiffonade.
In a heavy-bottomed pot over medium heat, melt the butter. Add the shredded sorrel and sauté until it wilts and turns an olive-drab color. This happens very quickly.
Pour the chicken stock into the pot with the sorrel. Bring to a boil, then reduce heat and simmer gently for 10 minutes to infuse the broth with the sorrel's acidity.
While the soup simmers, whisk the egg yolks and heavy cream together in a separate mixing bowl until smooth and pale yellow.
Temper the eggs: Remove the soup pot from the heat. Slowly ladle about 250ml (1 cup) of the hot broth into the egg mixture while whisking constantly and vigorously to raise the egg temperature without scrambling them.
Pour the tempered egg mixture back into the main soup pot. Return the pot to very low heat. Stir constantly with a spoon or spatula until the soup thickens slightly and coats the back of the spoon. Do not let it boil, or the eggs will curdle.
Season with salt to taste. Serve immediately in warmed bowls.
Chef's Notes
- Sorrel turns from bright green to army green/olive when heated due to the acid affecting the chlorophyll. This is normal and traditional for this soup.
- If you cannot find fresh sorrel, you can use spinach and add lemon juice to mimic the acidity, though the flavor profile will lack the specific herbal notes of sorrel.
- Serve with crusty baguette or croutons to add a textural crunch against the creamy soup.
- This technique implies a 'liaison,' which replaces a flour-based roux for thickening. It provides a much cleaner, glossier mouthfeel.
Storage
Refrigerator: 2 days — Reheat very gently to avoid scrambling the eggs.
Reheating: Warm over low heat, stirring constantly. Do not let the soup simmer or boil.
Troubleshooting
Soup has small grainy lumps
Cause: The eggs scrambled because the soup boiled or was not tempered correctly
Fix: Immediately strain through a fine-mesh sieve or blitz quickly with an immersion blender to smooth the texture
Prevention: Ensure the soup is off the heat when adding the egg mixture and never let it boil after the liaison is added
Cultural Context
Often known as Potage Germiny, this dish was created by Chef Adolphe Dugléré at the Café Anglais in Paris in the 19th century. It highlights the French appreciation for sorrel's unique tartness, softening it with the richness of a classic egg-cream liaison.
