Fine Sorrel Soup

Lightly toast the flour in a saucepan, stirring until delicately fragrant. Then cool down. Then fold in the water and the clear soup with a whisk. Bring to a boil once, stirring, and swell on the off heat.

In the meantime, rinse the sorrel and cut off the stems. Finely chop the leaves and stir into the soup. Mix the whipped cream with the wine and the egg yolk and whisk into the soup. Season with a little salt if necessary.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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