European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Sauerampfersuppe (sorrel soup)

Yield: 4 Servings

Ingredients:

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

Instructions:

-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

Web Standards & Support: