Sauerampfersuppe (Sorrel Soup)
soups
1 bunch sorrel
1 bunch fresh chervil
50 gm butter (3 1/2 tbsp)
3 tablespoon flour
1 yolk
4 tablespoon to 5 tb sour cream
1 1/2 liter 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
Yield: 4 servings