Try this Sauerampfersuppe (Sorrel Soup) recipe, or contribute your own.
Suggest a better descriptionA recipe from grandmothers 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: DSCHWAEBISCH 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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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 11 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 2.2mg | 0 % | |
Potassium 12.2mg | 0 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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