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Title: Sauerampfersuppe (Sorrel Soup)
Categories: Soup German
Yield: 4 Servings
| 1 | bn | Sorrel |
| 1 | bn | Fresh chervil |
| 50 | g | Butter (3 1/2 Tbsp) |
| 3 | tb | Flour |
| 1 | Yolk | |
| 4 | tb | To 5 tb sour cream |
| 1 1/2 | l | Meat 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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