Sorrel Soup

1 Reviews
100% would make this recipe again

If sorrel cannot be found, use spinach or watercress instead.

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Ingredients

??? leeks, coarsely chopped ???
??? potatoes, peeled then cut into small pieces ???
??? olive oil ???
??? chicken broth ???
??? sorrel ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? sour cream ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Heat oil in a saucepan over medium heat. Add the potato and the leek. Sauté 2 min, with stirring, until vegetables are slightly tender. Add broth, bring to a boil, reduce heat to medium-low and simmer uncovered 12 to 15 min or until potato is tender.
  2. Add sorrel and chives. Simmer gently for 4 min or until the sorrel is dissolved. Adjust the seasoning.
  3. Purée in a blender until smooth. Ladle into bowls, stirin sour cream, then serve.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

100

Fat

3 g

5 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

500 mg

21 %

Carbohydrate

15 g

5 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

13 g

Protein

2 g

Vitamin A

18 %

Vitamin C

15 %

Calcium

5 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Vitamin A
Source of  :
Calcium, Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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