| 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
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