• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sauerampfersuppe (Sorrel Soup)

  • Recipe Submitted by on

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)


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.

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