Potage Germiny

Connie, a Master Gardener nearby, loves sorrel and shared some with us for our Sunday Night Soup two weeks ago.  The sorrel is sauteed and is the darker green leaves in the photo.   This is a fairly traditional cream soup where the base is a broth and just a bit of half-and-half is added at the end.  (From Twelve Months of Monastery Soups)