Sorrel Velouté - Nest in Normandy Dieppe

Sorrel Velouté

Ingredients: Yields 4 servings

From the fresh produce market:
250g sorrel
500g potatoes

From the cheesemarket:
125g crème fraîche
1 egg
30g butter

From your larder:
salt, pepper

 

  • 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.