French Style Sorrel Soup

|A bright smooth wake-up call from a long winter. All it needs for a totally balanced meal is a good loaf of bread and a crisp white wine.|sorrel|57g unsalted butter divided50g chopped green onions ramps or other wild onion230g chopped sorrel packedSalt23g flour950ml chicken stock or vegetable stock2 egg yolks118ml cream|Melt 3/4 of the butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.While the onions are cooking pour the stock into another pot and bring to a simmer.Turn the heat up add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted turn the heat back to medium-low cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.Whisk in the hot stock stirring constantly. Bring this to a simmer.To finish the soup whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup whisking all the way. Add the final portion of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.|10.00 minutes|4|Honest Food