Sorrel Soup with Spaetzle

Name: Sorrel Soup with Spaetzle (Sóskaleves galuskával)
Cuisine: Hungarian
Ingredients: 5 ml/1 tsp olive oil; 250 g/9 oz fresh sorrel leaves, roughly chopped; 10 g/¼ oz/½ tbsp butter; 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp cornflour (cornstarch); 1 litre/1¾ pints/4 cups light chicken stock; 1.5 ml/¼ tsp grated nutmeg; salt and ground black pepper; salt and ground black pepper; dill sprigs, to garnish; 65 g/2½ oz/9 tbsp plain (all-purpose) flour; 1 egg; 1 egg yolk; 5 ml/1 tsp crème fraîche; 60 ml/4 tbsp warm milk

Sóskaleves galuskával

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Sorrel is a green that heralds the onset of spring. It is easy to grow and should be picked when the leaves are still tender. It can also be prepared with spinach or watercress. Hungarian dumplings can be served with the soup if you prefer, instead of the spaetzle.

Ingredients

5 ml/1 tsp olive oil
250 g/9

Method

Put the olive oil in a large pan and fry the sorrel leaves gently, stirring, until wilted.
Melt the butter in another large pan over medium heat. Add the cornflour and stir to make a smooth roux. Gradually add the chicken stock, stirring to combine, and then add the wilted sorrel leaves.
Season to taste and add the nutmeg. Bring to a gentle boil and t

PER SERVING: Energy 151kcal/629kJ; Protein 5g; Carbohydrate 14g, of which sugars 1g; Fat 9g, of which saturates 4g; Cholesterol 86mg; Calcium 140mg; Fibre 2.1g; Sodium 578mg