Crème Germiny


  • 4 leaves sorrel
  • 2 tablespoons butter
  • 1 pint well-flavoured chicken consommé
  • 8 egg yolks
  • 4 tablespoons double cream
  • salt and freshly ground black pepper


Wash and drain sorrel; shred finely. Simmer gently in butter until soft. Add chicken consommé and bring to a boil.

Combine egg yolks, double cream, and salt and freshly ground black pepper, to taste, in a large mixing bowl, and whisk with an egg beater until smooth. Pour hot consommé on to the egg mixture and mix well. Pour mixture into a clean saucepan and simmer gently over a very low heat, stirring constantly, until smooth and thick. Do not let soup come to a boil, or it will curdle.