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Sorrel Soup

4 servings

Ingredients

• 1 tbsp flour
• 2 tbsp butter
• 1 soup plate sorrel leaves, stripped and washed
• 1.5 l veal bouillon or water
• salt (a little)
• nutmeg (a little)
• 0.5 cup thick cream
• 2 pcs egg yolks
• toasted white bread, or egg dumplings (as needed)

Instructions

1. Sauté flour in butter until golden, add a soup plate full of stripped, washed sorrel leaves and stir until soft.
2. Cook through with 1½ l of veal bouillon or salted water, season with a little nutmeg, whisk in thick cream and egg yolks, and serve over toasted white bread.
3. Instead of white bread, small egg dumplings can also be added to the soup.

Modernized from a treasured 19th-century German cookbook.