Ingredients: Yields 4 servings
From the fresh produce market:
From the cheesemarket:
125g crème fraîche
From your larder:
- Clean the sorrel, remove the stems and chop finely.
- Wilt the chopped sorrel in a little butter in a pan.
- Add the peeled potatoes cut into pieces. Cover with 1 liter water, season with salt and pepper. Simmer on a low flame for 30 minutes.
- Filter and pour the velouté into a serving dish. Add the crème fraîche and an egg, whisk gently and serve.