VOLUME 1 - Kilimanjaro Foods

Sauerampfersuppe (Sorrel Soup)
4 Servings
1 bn sorrel
1 bn fresh chervil
50 g butter (3 1/2 tbsp)
3 T flour
1 yolk
4 T 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.