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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved. | 2. Add 1 quart of hot or boiling water. | 3. Add salt and pepper. | 4. Add the chopped onion, and simmer the soup for 45 minutes. | 5. Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup. | 6. Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
pea	1			41.16	7.399	2.7439999999999998	0.196
garlic clove	1			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
hot water	1	quart		-	-	-	-
sorrel	1 1/2	cups	chopped	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt				-	-	-	-
pepper				-	-	-	-

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