Sauerampfersuppe (Sorrel Soup)

1. A recipe from grandmother's more thrifty times; rarely encountered today.
2. Melt the butter, and whisk in flour.
3. Add meat broth or water.
4. Add the rinsed and chopped herbs, and briefly bring to a boil.
5. Let soup cool a bit, then thicken with egg yolk.
6. Seasoni with salt, pepper, and a pinch of sugar.
7. Stiri in sour cream when serving.
8. In some Swabian kitchens, very finely chopped garlic gets scattered on top of the soup.
9. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
10. 1976.