Recipe for Sorrel Soup

Thoroughly wash the sorrel and drain it, removing the stems to keep only the leaves. Slice the onion and garlic.

Melt 20 g of butter in a pot, sauté the sliced onions and garlic over low heat. Add the spinach and sorrel; wilt them over low heat, then add the broth. Cook for about 15 minutes.

Blend finely, add the cream (or the cream-milk mixture), pepper and salt to taste, a little grated nutmeg.

To finish, serve hot or chilled depending on the season.