Cream of sorrel soup, also known as potage Germiny, crème Germiny, or potage crème d'oseille, is a traditional French springtime vegetable soup, often served cold. It can be made with French sorrel, common sorrel, or with foraged wild greens with similar flavor profiles, such as sheep's sorrel, wood sorrel, sour grass, or young leaves of dock.
It is described as a classic French dish, and food writer Bonny Wolf states that "The French have probably had the longest, most ardent love affair with sorrel." Craig Claiborne called potage Germiny "one of the absolute marvels of soupdom". Mastering the Art of French Cooking includes potage crème d'oseille in a cluster of three similar recipes along with potage crème de cresson (cream of watercress) and potage crème des épinards (cream of spinach). The cookbook's authors state that cream of sorrel soup can be served hot or cold, and that cooks should "cut the leaves into chiffonade...do not purée the soup".
The name potage Germiny is said to be a tribute to French banker and finance minister Charles Le Bègue de Germiny.