3/4 cup (180 ml) chicken broth

3/4 cup (180 ml) 35% heavy cream

1/4 cup (60 ml) white wine

12 cloves garlic, peeled

3/4 cup (34 g) chopped sorrel

In a saucepan over medium heat, bring the broth, cream, wine and garlic to a boil. Simmer until the garlic is tender, about 15 minutes. In a blender, purée until smooth with 1/2 cup of the sorrel. Season with salt and pepper. Keep warm.

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