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Ingredients
for
4
Sorrel Soup
15 min., ready in 40 min.
Time:
305
calories
Calories:
Health Score:
88 / 100
Ingredientsfor
- For the soup
- 100 grams Sorrel
- 4 Tbsps olive oil
- 100 grams starchy potatoes
- 100 grams Celery root
- 1 shallot
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 scallions
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation
1.
Rinse sorrel and shake dry. Rinse, peel and dice potatoes and celery root. Peel and finely chop shallots. In a pot, sauté shallots in butter. Add potatoes and celery root and sauté briefly. Add vegetable stock and simmer about 15 minutes. Rinse, trim and finely slice scallions crosswise.
2.
Stir in up to 2 tablespoons sorrel. Puree soup and strain through a sieve into another pot. Add up to 4 tablespoons cream and bring to a boil. Continue cooking or add a little more broth until soup reaches the desired consistency. Season with salt and pepper.
3.
Ladle soup into bowls and drizzle with remaining cream. Use a spoon to create a decorative pattern with the cream. Sprinkle soup with scallions and remaining sorrel (cut into strips).
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |