Sauerampfersuppe (Sorrel Soup)

A recipe from grandmother's more thrifty times; rarely encountered today.

15 minutes Prep: 10 minutes Cook: 5 minutes

134 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	bunch	sorrel leaves
1	bunch	chervil	fresh
3 1/2	tablespoons	butter
3	tablespoons	flour, all-purpose
1	each	egg yolk
4-5	tablespoons	sour cream
1 1/2	quarts	meat broth	or water

Directions

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.

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Nutrition Facts

Serving Size 30g

Amount per Serving

Calories 134 84% of calories from fat

	% Daily Value*
Total Fat 13.0g	19%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 77mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	2%

Vitamin A	8%		Vitamin C	0%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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