[usr 2]
Peel carrot, turnip and potatoes as well as the celery. Trim the leek whites.
Dice all these vegetables.
Chop the sorrel and the onion, melt them quickly in a pan with the butter.
Boil the defatted chicken stock in a saucepan and pour the vegetables into it for 15 minutes of cooking. Take 2 tbsp of diced vegetables when they are cooked for decoration and mix the rest with the sorrel and the onion.
Put back in the saucepan, salt and pepper from the mill, add the reserved diced vegetables.
In a bowl, whisk the egg yolk with the cream.
Remove the pan from the heat, whisk in this mixture, serve in a soup tureen or in bowls, adding chervil fluff and finely chopped chives.
This soup can be eaten cold.
