See below ingredients and instructions of the recipe
1 bn Sorrel 1 Yolk
1 bn Fresh chervil 4 tb To 5 tb sour cream
50 g Butter (3 1/2 Tbsp) 1 1/2 l Meat broth or water (approx.
3 tb Flour -1 1/2 qts)
A recipe from grandmother's more thrifty times; rarely encountered
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.
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