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English Cream of Sorrel Herb Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.2682
Energy (kCal)531.169
Carbohydrates (g)21.8032
Total fats (g)19.3268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften. | 2. Add the stock & milk, season well with salt and black pepper and bring to the boil. | 3. Simmer for 10-15 minutes until the potatoes are tender. | 4. 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream. | 5. Liquidise the soup. | 6. Serve it chilled OR hot, with croutons and finely chopped sorrel leaves. | 7. To serve it chilled: | 8. Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sunflower oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    onion 1 peeled sliced 64.0 14.944 1.76 0.16
    potato 1 peeled cubed - - - -
    sorrel leaf 300 g 267.0 0.0 59.4 1.5
    vegetable stock 1/2 5.525 1.0276 0.2652 0.0774
    milk 1/2 74.42 5.8316 3.843 3.9894
    creme fraiche 1 tablespoon 267.0 0.0 59.4 1.5
    salt pepper 267.0 0.0 59.4 1.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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