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Course Soups
Cuisine German
Method Simmered
Servings
Ingredients
Course Soups
Cuisine German
Method Simmered
Servings
Ingredients
Instructions
  1. Wash and pick over two quarts of sorrel.
  2. Remove the stems.
  3. Then cut the sorrel into pieces.
  4. Heat 1/4 cup of butter in a small saucepan
  5. Add the sorrel and a few blades of chives.
  6. Cover without water and allow it to steam for half an hour.
  7. Stir to prevent burning; sprinkle over this a 1 tbsp. of flour free from lumps.
  8. Now add three quarts of well-seasoned veal stock; taste for seasoning.
  9. Boil once, and send to table with croutons or small bits of toast.
Recipe Notes

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