Sorrel Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
218
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 stalk Leeks
- 2 handfuls Sorrel
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 100 grams starchy potatoes
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche (for garnish)
Preparation steps
1.
Rinse, trim and cut leeks crosswise into rings. Rinse and drain sorrel. Cut into strips and set aside about 4 tablespoons for garnish. Peel and finely dice shallot and garlic.
2.
In a pot, sauté leek, shallot and garlic in hot oil until translucent. Deglaze with vegetable broth. Peel and finely grate potatoes and add to pot. Simmer about 20 minutes. Stir in chopped parsley and sorrel. Puree soup until smooth. Stir in cream and crème fraîche and simmer 2 minutes more. Season with salt and pepper. Sprinkle soup with reserved sorrel and garnish each with a dollop of crème fraîche.
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