Cream of Sorrel Soup

Potage Germiny

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Sipping this soup is like drinking satin. The soup is very rich, but the richness is delightfully contrasted with the tang of the sorrel. Sorrel is becoming easier to find in fancy grocery stores, especially in the summer. You can make the sorrel purée, described in the first paragraph of the recipe, earlier in the day or the day before. Traditionally, potage Germiny is decorated with chervil, but chervil can be hard to find and expensive, so I sometimes use fennel frond or little strips of