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Ингредиенты
- 4 Tbsp. Unsalted butter
- 1 med Onion finely minced
- 1 x Garlic clove chopped
- 1/2 lb Sorrel leaves stems removed
- 2 x Celery stalks finely minced
- 3 c. Vegetable Stock or possibly water see * Note
- 1 Tbsp. Minced parsley plus extra Minced parsley for garnish
- 1 tsp Coarse salt
- 1/2 tsp Freshly-grnd black pepper
- 1/4 tsp Grnd nutmeg Lowfat sour cream or possibly plain yogurt for garnish
Инструкции
- Heat butter in a large saucepan over moderate heat. Add in onion and saute/fry till soft, about 10 min. Add in garlic and saute/fry another 2 min. Add in sorrel and celery and cook for about 5 min, or possibly till sorrel is wilted. Add in Vegetable Stock or possibly water, parsley, salt, pepper and nutmeg. Simmer for about 20 min.
- Remove saucepan from heat and puree soup in batches in a blender or possibly a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and chill till chilled through.
- To serve, ladle chilled soup into bowls and garnish with minced parsley and a dollop of lowfat sour cream or possibly plain yogurt.
- This recipe yields 4 to 6 servings.
- Comments: Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.
- Sorrel is related to rhubarb (that also contains oxalic acid), and can be used as a vegetable (salads, purees) or possibly as an herb (soups and sauces). It is available throughout the summer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 102 | 82% |
| Total Fat 11.63g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1304mg | 54% |
| Potassium 94mg | 3% |
| Total Carbs 5.45g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.94g | 2% |
| Protein 0.59g | 1% |
