This delicate spring (or autumn) soup combines greens and fresh butter. You can enrich it with a little tapioca or prefer it plain.
Difficulty [usr 1]
Trim the sorrel leaves and remove the stems. Wash them, wring them out and roughly chop them. Peel the lettuce, keeping only the tender leaves. Wash them and cut them into chiffonades. Trim the leek, wash it and slice it into fine julienne strips. Peel the onions, keep as much green as possible and slice them too.
Heat 25g of butter in a large saucepan. Add leek and onions. Stir to melt without coloring, then add the sorrel. Mix for 5 minutes then finally add the lettuce and mix for another 5 minutes.
Dust lightly with flour and stir, then pour in 1.2 liters of water and establish regular simmers. Simmer gently for 30 minutes.
Pour the contents of the saucepan into a very hot tureen where you have put the rest of the fresh butter in pieces, mix for 1 minute, then add the chopped chives, stir again and leave to infuse for 1 minute covered; serve hot.
If you add tapioca, pour it into the soup about twenty minutes before serving and mix well. Just add 40-50g for 4 people.
Source:Regional Cuisines of France. Savoie-Dauphiné. Editions du Fanal.
