Free Recipe Sauerampfersuppe (Sorrel Soup) 2

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Sauerampfersuppe (Sorrel Soup) 2 Recipe

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)

Sauerampfersuppe (Sorrel Soup) 2 Preparation

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

Cooking Temperature:

Recipe Serves: 4

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