Chilled Cream of Sorrel Soup
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4
Servings
Servings
20m PT20M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #32201
May 21, 2019
Categories: Soups/Stews, Vegetables, Potatoes, Gluten-Free, No Eggs, Vegetarian more
"A great summer soup"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (411.2 g)
- Calories 374.2
- Total Fat - 25.8 g
- Saturated Fat - 11.7 g
- Cholesterol - 495 mg
- Sodium - 573.3 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 0.5 g
- Sugars - 5.4 g
- Protein - 22 g
- Calcium - 93.7 mg
- Iron - 2.7 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step 1
In a soup or large saucepan, melt butter and cook onion until tender.
Step 2
Add potatoes and sorrel and combine with onions.
Step 3
Add stock, pepper, tarragon and a little salt.
Step 4
Bring soup to boil.
Step 5
Reduce heat and cover, simmer gently until potatoes are cooked, about 30 minutes.
Step 6
Puree soup in a blender chill thoroughly.
Step 7
Stir in cream.
Step 8
Taste and adjust seasoning.
Step 9
Adjust consistency with additional cream or chicken stock if necessary.
Tips & Variations
No special items needed.
Tags :
Soups/Stews
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