Sauerampfersuppe (sorrel Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | German | German, Soups/stews | 4 | Servings |
INGREDIENTS
| 1 | Sorrel | |
| 1 | Fresh chervil | |
| 50 | g | Butter, 3 1/2 Tbsp |
| 3 | T | Flour |
| 1 | Yolk | |
| 4 | T | To 5 tb sour cream |
| 1 1/2 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 78.1mg
Sodium: 13.1mg
Potassium: 30.7mg
Carbohydrates: 5g
Fiber: <1g
Sugar: <1g
Protein: 1.6g