Soupe à l’oseille à la crème

• 14 oz (400 g) large sorrel leaves, washed
• 1 shallot, finely chopped

In a large saucepan heat the sorrel, shallot and garlic in butter. Stir constantly, until you have a homogenous green mass. Add the milk, thyme, salt and pepper. Simmer until the sorrel is quite tender. Remove the thyme.

Beat the eggs and cream together. Remove the soup from the heat and pour in the eggs and cream, whisking constantly. Return to a low heat and keep stirring until the so