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Sorrel Soup With Sour Cream
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Sorrel is a lemony herb that pairs well with the sour cream and eggs in this rich and creamy soup. Look for it at your local farmer's market.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound sorrel
2 tablespoons butter
6 cups light stock
2/3 cup sour cream
1 tablespoon flour
6 hard boiled eggs, quartered
directions
Add salt to chopped sorrel and saute in butter for 10 minutes then add to stock. Mix flour with sour cream. Add 1 or 2 tablespoons of broth to sour cream at a time to prevent curdling.
Add cream mixture to broth and simmer for 5-10 minutes. Add hard boiled eggs (or place in bowl and ladle soup over) and serve.
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nutrition data
209 calories, 15 grams fat, 6 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
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