Sauerampfersuppe (Sorrel Soup)

Recipes Ingredients:

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

Recipe 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