VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Cream of Sorrel Soup
A silky French springtime soup, soupe à l'oseille, in which a handful of sharp young sorrel melts into a potato and shallot base, finished the classic way with an egg yolk and cream liaison.
Method
- Wash 60 g of sorrel well, pull the leaves off their stems and tear out any thick central ribs, then stack the leaves and shred them into ribbons. Set aside — sorrel cooks in seconds and goes in last.
- Melt 8 g of butter in a small heavy saucepan over a low heat and sweat 25 g of finely chopped shallot for 4 minutes, stirring, until translucent and completely without colour.
- Add 120 g of diced floury potato, turn it in the butter for a minute, then pour in 250 ml of stock. Bring to a bare simmer, cover and cook 15 minutes, until the potato crushes easily against the side of the pan with a spoon.
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395kcal
14gprotein
35gcarbs
23gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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