Rinse sorrel, shake dry and coarsely chop. Set about 2 spoons of sorrel aside for garnish. Puree the remaining sorrel with broth and 100 ml (approximately 1/2 cup) cream in a blender. Pour mixture into a pot and bring to a boil over low heat. Add white wine.
Peel garlic and press through a garlic press into soup. Stir in spices and 100 ml (approximately 1/2 cup) cream. Simmer 10 minutes over low heat. Season to taste and ladle into bowls. Whip remaining cream to soft peaks and stir into soup. Serve sprinkled with remaining sorrel.