Sauerampelsupp
Experience the freshness of sorrel leaves in this creamy "Sauerampelsupp" with a hint of crème fraîche and subtle seasoning. Perfect for a comforting meal. Bon appétit!
Ingredients
- 250 g sorrel leaves
- 1 litre clear meat stock
- 40 g flour
- 40 g butter
- 1/8 litre crème-fraiche
- 2 egg yolks
- and salt, pepper
- and, to taste, a little sugar.
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