Side Pannel
Sauerampfersuppe (Sorrel Soup)
Sauerampfersuppe (Sorrel Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: German
Ingredients List
- 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)
Directions
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.
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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