"[6] Craig Claiborne called potage Germiny "one of the absolute marvels of soupdom".
[8] Ingredients in the recipe from the 1971 Cent Merveilles de la cuisine française by Robert Courtine included sorrel, beef bouillon, heavy cream, egg yolks, cayenne, and white pepper.
[1] A recipe for potage Germiny published in the United States in 1977 listed sorrel, butter, whipping cream, egg yolks, chicken broth, red pepper sauce, and "freshly ground [black] pepper".
[9] A recipe for vegan cream of sorrel soup uses potatoes and miso as a texture and flavor base.
[10] According to contemporary chef Hank Shaw, "As you might expect from a vegetable whose chief attribute is tartness, this soup would be inedible without the cream and eggs to temper it.