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Add a photoServings: 4
Ingredients
- 1 bn Sorrel
- 1 bn Fresh chervil
- 50 gm Butter (3 1/2 Tbsp)
- 3 Tbsp. Flour
- 1 x Yolk
- 4 Tbsp. To 5 tb lowfat sour cream
- 1Â 1/2 lt Meat broth or possibly water (approx. 1 1/2 quarts)
Directions
- A recipe from grandmother's more thrifty times; rarely encountered today.
- Heat the butter, and whisk in flour. Add in meat broth or possibly water. Add in the rinsed and minced herbs, and briefly bring to a boil. Let soup cold a bit, then thicken with egg yolk. Season with salt, pepper, and a healthy pinch of sugar.
- Stir in lowfat sour cream when serving.
- In some Swabian kitchens, very finely minced garlic gets scattered on top of the soup.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 109 | 65% |
| Total Fat 12.41g | 16% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1254mg | 52% |
| Potassium 569mg | 16% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.05g | 0% |
| Protein 7.25g | 12% |
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