Sorrel and buttermilk soup

• 1/4 pound fresh sorrel
• 3 cups fresh or canned chicken broth
• 3 egg yolks
• 1/2 cup heavy cream
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 cups buttermilk

1. Pick over the sorrel.
2. Discard any tough stems and blemished leaves.
3. Rinse the leaves and pat them dry.
4. Pack the leaves closely and cut them crosswise into very thin strips.
5. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
6. Bring the broth to the boil and remove it from the heat.
7. Set aside.
8. Do not let the broth cool for an extended period.
9. Put the yolks in a saucepan and add the cream, nutmeg, salt and pepper.
10. Beat briskly with a wire whisk and pour in the hot broth, beating constantly.
11. Place the saucepan on the stove and heat briefly, stirring with a wooden spoon.
12. Bring the mixture barely to the simmer and remove immediately from the heat.
13. Do not let the mixture boil or it will curdle.
14. Immediately pour the mixture into a mixing bowl to prevent further cooking from retained heat.
15. Pour in the buttermilk and stir.
16. Let cool.
17. Chill thoroughly.
18. Add the sorrel.
19. Pour the soup into the container of a food processor or electric blender and blend.
20. Serve.

fresh sorrel, chicken broth, egg yolks, heavy cream, nutmeg, salt, freshly ground pepper, buttermilk

Taken from cooking.nytimes.com/recipes/2276 (may not work)