Sorrel Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

157 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	cups	sorrel leaves	young
2	tablespoons	butter
2	teaspoons	cornstarch
1	each	parsley sprigs	minced
3	cups	chicken broth
2	each	egg yolks
1	dash	salt
1	cup	light cream

Directions

Wash the sorrel leaves and cook them in the butter until just wilted.

Puree the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender.

Then cook the soup over gentle heat until slightly thickened.

Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon.

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Nutrition Facts

Serving Size 166g

Amount per Serving

Calories 157 74% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 40mg	13%
Sodium 215mg	9%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	0%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	8%		Vitamin C	1%
Calcium	4%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Florida Key Lime Pie

I have made this but substitute carnation evaporated Milk for the cream and it is wonderful, adjust cooking time until top becomes lightly golden then chill and serve, also I substitute Florida Key Lime Juice for the fresh squeezed lime much cheeper.