Free Recipe Sauerampfersuppe (Sorrel Soup)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Sauerampfersuppe (Sorrel Soup) Recipe
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.
-1-1/2 qts)
Sauerampfersuppe (Sorrel Soup) 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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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