Sauerampfersuppe (sorrel soup)

4 servings

Ingredients

Quantity Ingredient
1 bunch Sorrel
1 bunch Fresh chervil
50 grams Butter (3 1/2 Tbsp)
3 tablespoons Flour
1 Yolk
4 tablespoons To 5 tb sour cream
1½ litre Meat broth or water (approx. 1 1/2 qts)

Directions

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

Related recipes