This delicate spring or autumn soup masterfully combines fresh greens with rich butter. Enrich it with tapioca for subtle texture, or enjoy it purely as is.
Difficulty: Easy (1/5)
Trim sorrel leaves, discard stems, wash, wring dry, and roughly chop. Use only tender lettuce leaves: wash and cut into chiffonade. Clean leek and slice into fine julienne. Peel onions, keep greens, and slice thinly.
Melt 25g butter in a large saucepan. Add leek and onions; soften without browning. Stir in sorrel for 5 minutes, then lettuce for another 5.
Dust with flour, stir, add 1.2 liters water, and simmer gently for 30 minutes.
Transfer to a hot tureen with remaining butter pieces. Stir 1 minute, add chopped chives, stir, cover, and infuse 1 minute. Serve hot.
Tip: Add 40-50g tapioca 20 minutes before serving, stirring well.
Source: Regional Cuisines of France. Savoie-Dauphiné. Editions du Fanal.
