Sauerampfersuppe (Sorrel Soup)
A recipe from grandmother's more thrifty times; rarely encountered today.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
sorrel leaves
|
* |
| 1 | bunch |
chervil
fresh |
*
|
| 3 ½ | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
| 4-5 | tablespoons |
sour cream
|
|
| 1 ½ | quarts |
beef stock
or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
sorrel leaves
|
* |
| 1 | bunch |
chervil
fresh |
*
|
| 53 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
|
sour cream
|
|
||
| 1.5 | 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.
