Chilled Sorrel Bisque
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 569 mg | (599 %) | ||
| Potassium | 1,537 mg | (38 %) | ||
| Calcium | 355 mg | (36 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Sorrel (without stems, roughly chopped)
- 1 medium onion (diced)
- 1 Tbsp butter
- 4 cups vegetable stock
- 1 Tbsp sugar
- 4 Tbsps lemon juice
- 2 Tbsps chopped Dill
- ⅔ cup Sour cream
- 2 eggs (hard boiled, diced)
- 2 gherkins (diced)
- Fresh herbs to garnish (sorrel and dill)
Preparation steps
1.
Fry the sorrel and the onion in the butter for 2-3 minutes. Add 50 ml of the stock and cook for another 3 minutes.
2.
Add the remaining stock, the sugar and 2 tbsp lemon juice and remove from the heat. Puree, then season with salt, ground black pepper and the remaining lemon juice.
3.
Stir in the dill and the cream and leave to steep for around 1 hour in the fridge.
4.
To serve, re-season the soup, pour into deep plates, sprinkle with the eggs and the gherkins and garnish with the herbs.
