Soup du Barry
45 min · 283 kcal · 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.
Instructions
- 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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