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Sauerampfersuppe (Sorrel Soup)

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      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
 
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