Sauerampfersuppe (Sorrel Soup) Recipe

A recipe from grandmother's more thrifty times; rarely encountered today.

Step 1

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.

Step 2

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

Things You'll Need

  • 1bn Sorrel
  • 1bn Fresh chervil
  • 50g Butter (3 1/2 Tbsp)
  • 3tb Flour
  • 1 Yolk
  • 4tb To 5 tb sour cream
  • 1 1/2l Meat broth or water (approx.
  • -1 1/2 qts)

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