Title: Sauerampfersuppe (Sorrel Soup)
Categories: Soups/stews, German
Yield: 4 Servings

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.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini