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Ingredientes
- 2 Tbsp. Whole butter
- 1 x Onion roughly minced
- 2 x Celery stalks minced
- 1 lrg Cucumber peeled, seeds removed, and minced Salt to taste Freshly-grnd black pepper to taste
- 2 c. Chicken broth
- 2 c. Loosely-packed sorrel leaves
- 1 c. Nonfat yogurt
- 4 ounce American sturgeon black caviar
Direcciones
- In a casserole over medium heat, heat butter. Add in onion, celery, cucumber, salt, and pepper and sweat till translucent/soft. Add in stock and bring to the boil. Reduce to a simmer and cook for 45 min. Add in sorrel and cook for an additional 5 to 6 min. Blend mix with an immersion blender till smooth and allow to cold before refrigerating. Refrigeratefor 2 hrs.
- Blend in yogurt and season with salt and pepper. Serve each bowl with a generous dollop of caviar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 64 | 45% |
| Total Fat 7.27g | 9% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 307mg | 13% |
| Potassium 485mg | 14% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.79g | 5% |
| Protein 10.03g | 16% |
