Creamy Sorrel Soup with Poached Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 200 grams Sorrel
- 1 Sweet potato (peeled, finely diced)
- 2 shallots (finely chopped)
- 1 garlic clove
- 2 Tbsps butter
- ½ l Vegetable broth
- 150 milliliters dry white wine
- 200 grams Whipped cream
- 3 Tbsps White vinegar
- 4 eggs
- salt
- freshly ground peppers
- Nutmeg
- sugar
- lemon juice
- 1 Tbsp scallions
Preparation steps
Rinse sorrel and remove thick ribs.
Cook shallots in butter until translucent. Press garlic through a garlic press into the pan. Add potatoes and let steam several minutes. Add broth and wine, cover, and simmer about 20 minutes.
Meanwhile, bring about 1 liter (approximately 4 1/4 cups) water to a boil. Add vinegar and remove from heat.
One by one, break eggs into a small bowl and carefully slide into the hot water. Poach about 5 minutes. (water should not boil!)
Once sorrel and potatoes are tender, bring soup briefly to a boil and puree until smooth with an immersion blender. Stir in cream, bring to a boil again, and season to taste with salt, pepper, nutmeg, sugar and lemon juice.
Divide poached eggs among warmed bowls, top with soup and serve sprinkled with chopped chives.
Serve with a fresh baguette, if desired.
