Categories: Soups/stews, German 
      Yield: 4 servings 
  
      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 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:  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