Sorrel Soup

This International soup features Young sorrel leaves, Butter, Cornstarch, Parsley, minced. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1073.1

Dietary: Gluten-free

Description

This International soup features Young sorrel leaves, Butter, Cornstarch, Parsley, minced. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 cup Young sorrel leaves
2 tablespoon Butter
2 teaspoon Cornstarch
1 Sprig Parsley, minced
3 cup Chicken stock
2 Egg Yolks
1 ds Of salt
1 cup Light cream

Directions

1
Info: from The Old Farmer's Almanac Colonial Cookbook
2
Wash the sorrel leaves and
3
cook them in the butter until just wilted.
4
Puree' the sorrel and
5
add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender.
6
Then cook the soup over gentle heat until slightly thickened.
7
Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1073.1kcal

% Daily Value *
Total Fat 58.9g91%
Saturated Fat 24.5g123%
Cholesterol 242.3mg81%
Sodium 97721.6mg4072%
Total Carbohydrate 93.8g32%
Dietary Fiber 31.2g125%
Sugars 1.5g
Protein 59.1g119%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, butter, chicken, cornstarch, cream, international, leaves, light, minced, parsley, salt, sorrel, soup, stock, title, yolks, young

Read it online: https://www.chefs-mate.com/recipe/sorrel-soup-2/