Creamy Sorrel Soup
The sorrel in the herbal cream soup scores with a lot of vitamin C as a good immune booster. The essential oil allicin from garlic with its antibiotic effect can kill pathogens.
If you can't get sorrel, simply fall back on fresh leaf spinach. With roasted walnuts the herb cream soup gets some extra crunch.
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 3.08 g | (3 %) | ||
| Fat | 19.88 g | (17 %) | ||
| Carbohydrates | 7.22 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.61 g | (5 %) |
| Vitamin A | 377.58 mg | (47,198 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.66 mg | (6 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 9.73 μg | (3 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 0.87 μg | (2 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 25.09 mg | (26 %) | ||
| Potassium | 284.22 mg | (7 %) | ||
| Calcium | 72.45 mg | (7 %) | ||
| Magnesium | 59.93 mg | (20 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 12.23 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 69.38 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 200 grams fresh Sorrel
- 250 grams Whipped cream
- ½ l Vegetable broth
- ⅒ l white wine
- 3 garlic cloves
- salt (and pepper)
- 1 pinch grated Nutmeg
Preparation steps
Rinse the sorrel, shake dry, set some leaves aside for garnish and coarsely chop the remainder. Purée with the broth and 100 grams (approximately 1/2 cup) cream in a blender. Transfer to a saucepan, bring to a boil then add the white wine.
Peel the garlic and chop finely. Mix into the soup with 100 grams (approximately 1/2 cup) cream, nutmeg and season with salt and pepper. Simmer for 10 minutes, season with salt and pepper and divide between soup bowls. Top with lightly whipped cream and garnish with the reserved sorrel.