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Sauerampfersuppe (Sorrel Soup)

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Submitted by sandyr

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

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

1 1
BUNCH BUNCH SORREL LEAVES *
1 1
BUNCH BUNCH CHERVIL
fresh *
3 ½ 53
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
EACH EACH EGG YOLKS *
4-5
TABLESPOONS SOUR CREAM
1 ½ 1.5
QUARTS QUARTS BEEF STOCK
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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 134 84% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 77mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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