Instructions: A recipe from grandmothers 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.