2 cups of sorrel
3 sprigs parsley
A few sprigs of basil or chervil
1 medium onion
Salt, pepper and nutmeg
3 Tbsp butter
2 Tbsp flour
2 quarts of chicken stock
4 egg yolks
1 cup of sour cream

• Chop sorrel, parsley, basil and onions very fine.
• Cook with spices in melted butter until tender.
• Add flour and stock.
• Simmer for 10 minutes.
• Cool slightly, then add egg yolks and sour cream.
• Serve warm or ice cold.