Directions:
- In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
- Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
- Add remaining ingredients and cook for 1 hour at simmer.
- Puree mixture with immersion stick and add more stock if too thick.
- Serve with rye toast croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1536.69 Kcal (6434 kJ) | ||
| Calories from fat | 292.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.5g | 50% | |
|---|---|---|---|
| Cholesterol | 86.14mg | 29% | |
| Sodium | 260.28mg | 11% | |
| Potassium | 412.2mg | 9% | |
| Total Carbs | 306.86g | 102% | |
| Sugars | 293.82g | 1175% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.06g | 14% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 202.31 Kcal (847 kJ) | ||
| Calories from fat | 38.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 50% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 29% | |
| Sodium | 34.27mg | 11% | |
| Potassium | 54.27mg | 9% | |
| Total Carbs | 40.4g | 102% | |
| Sugars | 38.68g | 1175% | |
| Dietary Fiber | 0.27g | 8% | |
| Protein | 0.93g | 14% | |
| Vitamin C | 2.8mg | 35% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.3mg | 11% | |
| Calcium | 9.2mg | 7% | |
* 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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