Chilled Sorrel Bisque

Name: Chilled Sorrel Bisque
Total time: 1 h 40 min
Yield: 4
Cuisine: European, Eastern European, Polish
Ingredients: 8 cups Sorrel (without stems, roughly chopped); 1 medium onion (diced); 1 tablespoon butter; 4 cups vegetable stock; 1 tablespoon sugar; 4 tablespoons lemon juice; 2 tablespoons chopped Dill; 0.667 cup Sour cream; 2 eggs (hard boiled, diced); 2 gherkins (diced); Herbs to garnish (sorrel and dill)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

249

calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	249 kcal	(12 %)
Protein	11.11 g	(11 %)
Fat	13.45 g	(12 %)
Carbohydrates	21.94 g	(15 %)
Sugar added	3.14 g	(13 %)
Roughage	8.44 g	(28 %)

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more nutritional values

Vitamin A	1,221.07 mg	(152,634 %)
Vitamin D	1 μg	(5 %)
Vitamin E	2.59 mg	(22 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.41 mg	(37 %)
Niacin	1.47 mg	(12 %)
Vitamin B₆	0.37 mg	(26 %)
Folate	62.23 μg	(21 %)
Pantothenic acid	0.16 mg	(3 %)
Biotin	1.31 μg	(3 %)
Vitamin B₁₂	0.63 μg	(21 %)
Vitamin C	136.21 mg	(143 %)
Potassium	1,109.9 mg	(28 %)
Calcium	180.49 mg	(18 %)
Magnesium	277.95 mg	(93 %)
Iron	6.48 mg	(43 %)
Iodine	30.75 μg	(15 %)
Zinc	0.6 mg	(8 %)
Saturated fatty acids	6.98 g
Cholesterol	121.81 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 8 cups
Sorrel (without stems, roughly chopped); 1
medium onion (diced); 1 tablespoon
butter; 4 cups
vegetable stock; 1 tablespoon
sugar; 4 tablespoons
lemon juice; 2 tablespoons
chopped Dill; ⅔ cup
Sour cream; 2
eggs (hard boiled, diced); 2
gherkins (diced); Herbs to garnish (sorrel and dill)

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Preparation steps

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.

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.

Stir in the dill and the cream and leave to steep for around 1 hour in the fridge.

To serve, re-season the soup, pour into deep plates, sprinkle with the eggs and the gherkins and garnish with the herbs.