Sorrel Soup

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Sorrel Soup
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
193
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie193 cal.(9 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.1 mg(34 %)
Vitamin K57.6 μg(96 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.3 mg(21 %)
Folate82 μg(27 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C40 mg(42 %)
Potassium410 mg(10 %)
Calcium98 mg(10 %)
Magnesium26 mg(9 %)
Iron1.3 mg(9 %)
Iodine9 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids7.2 g
Uric acid64 mg
Cholesterol30 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 stalk Leeks
1 bunch parsley
2 handfuls Sorrel
1 diced shallot
1 chopped garlic clove
2 Tbsps vegetable oil
100 grams floury potatoes
800 milliliters Vegetable broth
100 milliliters Whipped cream
2 Tbsps Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
LeekpotatoWhipped creamparsleyshallotgarlic clove

Preparation steps

1.

Rinse leek and cut into rings.

2.

Rinse sorrel, shake dry and remove thick stems. Cut into strips and set aside 1/4 cup of strips for garnish.

3.

Heat oil in a pan and sauté leeks, shallots and garlic until translucent. Deglaze with vegetable broth. Peel and finely grate the potato and add to the pot of broth. Bring broth to a boil, reduce heat, and simmer for 20 minutes. Add chopped parsley and sorrel. Puree the soup. Return the soup to a simmer. Add cream and creme fraiche. Season with salt and pepper to taste. To serve, ladle into soup bowls and sprinkle with reserved sorrel.