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Cream Sorrel Soup

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Submitted by kimmy1093

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 237
CUP ML LEEKS
chopped, or onions
1 15
TABLESPOON ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
2 473
CUPS ML POTATOES
diced
2 473
CUPS ML SORREL LEAVES
packed *
1 473
PINT ML CHICKEN BROTH *
1 237
CUP ML MILK
or cream
1 1
X X TARRAGON LEAVES
summer savory, marjoram *

Directions

Sauté leeks in butter until limp and then stir in flour.

Add salt and pepper to taste.

Add broth and potatoes. Bring to a boil and reduce heat and simmer, covered, about 20 minutes until potatoes are tender.

Add sorrel and herbs and cook about 5 minutes longer.

Cool slightly.

Pour into food processor and blend until smooth (do not overfill processor, do in batches if necessary).

Return to pan and stir in cream and adjust seasonings.

Garnish with a chiffonade of the sorrel.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 131 34% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 137mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 10%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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