Sauerampfersuppe (sorrel Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 bunch: Sorrel,
1 bunch: Fresh chervil,
50 gram: Butter, 3 1/2 Tbsp
3 tbsp: Flour,
1: Yolk,
4 tbsp: To 5 tb sour cream,
1 1/2 liter: Meat broth or water, approx. 1 1/2 qts
Directions:
A recipe from grandmothers 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.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
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.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp