Sorrel Soup
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams fresh Sorrel
- 250 milliliters Whipped cream
- 600 milliliters Vegetable broth
- 100 milliliters dry white wine
- 2 garlic cloves
- salt
- freshly ground peppers
- 1 pinch grated Nutmeg
Preparation steps
1.
Rinse sorrel, shake dry and coarsely chop. Set about 2 spoons of sorrel aside for garnish. Puree the remaining sorrel with broth and 100 ml (approximately 1/2 cup) cream in a blender. Pour mixture into a pot and bring to a boil over low heat. Add white wine.
2.
Peel garlic and press through a garlic press into soup. Stir in spices and 100 ml (approximately 1/2 cup) cream. Simmer 10 minutes over low heat. Season to taste and ladle into bowls. Whip remaining cream to soft peaks and stir into soup. Serve sprinkled with remaining sorrel.
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