The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Sauerampfersüpple (Sorrel soup)
Springtime dish for gourmets
Ingredients for 4 portions:
- 150 g (5.3 oz) tender sorrel leaves (Sauerampferblätter)
- 2 shallots
- 2 T butter
- 1 T flour
- 1 liter beef broth
- 200 g (7 oz) cream
- 1 egg yolk
- salt
- freshly ground black pepper
Preparation time: about30 minutes
Per portion: 240 calories
Directions:
- Sort and wash the sorrel leaves, drain well. Set aside some leaves to be finely sliced as decoration. Peel and finely chop the shallots.
- In a large pot, melt the butter. Shortly cook the shallots and sorrel, stirring constantly. Sprinkle with flour and allow to sweat, then add the broth and boil gently for 20 minutes.
- Puree the soup with a stick blender. Beat the cream until stiff. Chop the sorrel leaves that were set aside into fine strips.
- Remove the pot from the stove, stir in the egg yolk and fold in the cream. Season the soup with salt and freshly ground pepper. Garnish with the sorrel strips.
- Variations: Replace a part of the sorrel with chervil (Kerbel), and garnish with chervil. Sprinkle the soup with roasted croutons; hard-boiled, finely chopped egg; or strips of smoked ham (e.g., prosciutto).
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
{ 3 trackbacks }
{ 1 comment… read it below or add one }
i have never seen sauerampfer in shops here in germany. and i grew up in a rural area. but then again, no green grocer would have sold the stuff anyway because it grows wild on pretty much any random meadow. so here’s my tip for this recipe: take your loved ones for a stroll and pick some sauerampfer for a delicous dinner afterwards.