Creme Germiny

2.5 LITRES  


Veal or chicken stock                                               2.5 ltr

Sorrel                                                                       200 g

Eggs                                                                         10

Cream                                                                      300 ml

Butter                                                                       25 g

Chervil                                                                     1 sprig

Flutes de Croute                                                       10



  1. Remove the stalks from the sorrel, wash the leaves well and shred finely.  Melt the butter, add the sorrel, season with salt, cover with a lid and cook for about 5 minutes then put aside.
  2. Bring the stock to the boil.
  3. Prepare a liaison with the cream and yolks of eggs.  Mix to a creamy consistency.
  4. Add the boiling stock, whisking vigorously.
  5. Reheat, stirring well until the yolks begin to thicken the soup.
  6. Withdraw the soup from the stove, continue to stir to avoid curdling, adjust the seasoning and pass through a fine strainer.  Add the sorrel, sprinkle with chopped chervil and service with flutes de Croute.



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