Sauerampfersuppe (Sorrel Soup)
"A recipe from grandmother's more thrifty times; rarely encountered today."
 |
Prep: | 10 |
| Cook: | 5 | |
| Total: | 15 | |
| Yield: | 4 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 1 | bunch | sorrel leaves | |
| 1 | bunch | chervil | fresh |
| 3 1/2 | tablespoons | butter | |
| 3 | tablespoons | flour, all-purpose | |
| 1 | each | egg yolk | |
| 4-5 | tablespoons | sour cream | |
| 1 1/2 | quarts | meat broth | or water |
Directions
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.
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