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Title: Sauerampfersuppe (Sorrel Soup)
Categories: Soup German
Yield: 4 Servings

1bnSorrel
1bnFresh chervil
50gButter (3 1/2 Tbsp)
3tbFlour
1 Yolk
4tbTo 5 tb sour cream
1 1/2lMeat broth or water (approx. 1 1/2 qts)

A recipe from grandmother's more thrifty times; rarely encountered today.

Melt the butter, and whisk in flour. Add meat broth or water. Add the rinsed and chopped herbs, and briefly bring to a boil. Let soup cool a bit, then thicken with egg yolk. Season with salt, pepper, and a pinch of sugar. Stir in sour cream when serving.

In some Swabian kitchens, very finely chopped garlic gets scattered on top of the soup.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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