Wash the sorrel thoroughly several times, drain well and cut into fine strips. Keep 2 tablespoons to one side. Melt 75 g (3 oz) of the butter and braise the sorrel for a few minutes over a low heat.

Add the stock, cover the pan and simmer gently for 15 minutes.

Beat the egg yolks with the cayenne and cream, then stir in 5-6 tablespoons hot soup. Take the soup off the heat and stir

the egg mixture into the soup, with a little parsley. Serves 4 Strain the soup, adjust the seasoning and keep hot.

Fry the bread in the remaining butter until golden brown on both sides, break into pieces and add to the soup with the remaining strips of sorrel.