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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: Do not cook the soup in a cast iron pot. A non-stick stock or enamel pot would be best. | 2. Heat up the olive oil and lightly saute the leeks and onion. | 3. Add the sorrel and potatoes, stirring the mixture and cook a few minutes. | 4. Add the stock , parsley, salt, white pepper, and nutmeg. Bring soup to medium-high heat and "almost" boil fore 15 minutes. Then cover the pot and simmer 20-25 minutes. | 5. Using an immersion blender blend the soup unti smooth. | 6. Add the heavy cream; stirring in well to incorporate. Cook only until the cream is heated through. DO NOT boil. | 7. Serve hot. Serve with lemon wedges if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	6	tablespoons		-	-	-	-
leek	4	cups	chopped	217.16	50.373999999999995	5.34	1.068
white onion	1		chopped	60.0	14.01	1.65	0.15
sorrel	6	cups	chopped	-	-	-	-
white potato	4	cups	peeled cubed	414.0	94.26	10.08	0.6
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
parsley	2	cups	minced	43.2	7.596	3.5639999999999996	0.948
salt				-	-	-	-
white pepper				-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
lemon wedge				-	-	-	-

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