Directions:
- Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes.
- Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through.
- To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 890.64 Kcal (3729 kJ) | ||
| Calories from fat | 104.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 28495.37mg | 1187% | |
| Potassium | 139.45mg | 3% | |
| Total Carbs | 164.75g | 55% | |
| Sugars | 35.81g | 143% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 285.95 Kcal (1197 kJ) | ||
| Calories from fat | 33.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 18% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 10% | |
| Sodium | 9148.89mg | 1187% | |
| Potassium | 44.77mg | 3% | |
| Total Carbs | 52.9g | 55% | |
| Sugars | 11.5g | 143% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 0.27g | 2% | |
| Vitamin C | 1.4mg | 7% | |
| Calcium | 8.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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