Basic information

Name:
Sauerampfersuppe (sorrel soup)
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

50 g
 Butter (3 1/2 Tbsp)
4 Tbs
 To 5 tb sour cream
3 Tbs
 Flour
1 1/2 l
 Meat broth or water (approx. 1 1/2 qts)
1 bn
 Sorrel
1 bn
 Fresh chervil
 Yolk



Instructions:

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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