| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | German | Soups/stews, German | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”