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Sorrel Soup

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Submitted by moosh

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML SORREL LEAVES
young *
2 3E+1
TABLESPOONS ML BUTTER
2 1E+1
TEASPOONS ML CORNSTARCH
1 1
EACH EACH PARSLEY SPRIGS
minced *
3 7.1E+2
CUPS ML CHICKEN BROTH
2 2
EACH EACH EGG YOLKS *
1 1
DASH DASH SALT *

Directions

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

Purée 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 157 74% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 215mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 1%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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