Sorrel Soup with Herb Bread

A bean recipe for every taste:

Rinse sorrel, pluck stems and coarsely chop leaves. Melt half the butter in a saucepan, add finely chopped shallots and sauté until translucent. Pour in the sorrel, sauté briefly and add vegetable soup.

Season to taste with salt and freshly ground pepper. Then simmer for 10 minutes. Stir the yolks and crème fraîche, add to the soup, do not make any more and serve on the spot.

For the bread: rinse and dry the kitchen herbs and chop them very finely. Melt some butter in a frying pan, toast the slices of white bread on both sides and keep warm. Heat the other half of the butter and briefly sauté the finely chopped herbs. Either quickly turn the thin slices of baguette to the other side or apply the herb butter with a brush. Then offer the herb bread on the spot with the hot soup.

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