Sorrel Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
193
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
