Receta Cucumber And Sorrel Soup

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Raciónes: 4

Ingredientes

Cost per serving $1.76 view details
  • 1 x onion minced
  • 45 gm butter
  • 1 lrg cucumber peeled and diced
  • 2 1/2 Tbsp. pudding rice
  • 1 x bay leaf
  • 1 sprg thyme
  • 1 3/20 lt light chicken or possibly vegetable stock
  • 1 x salt and pepper
  • 1 handf sorrel larger stalks removed shredded
  • 1 med tomato seeded and diced minced chives to serve

Direcciones

  1. Sweat the onion gently in the butter in a covered pan for 5 min then add in 1/2 of the the rice bay leaf and thyme.
  2. Stir cover and cook for 5 min.
  3. Add in the stock salt and pepper bring to the boil and simmer for about 10 min till the rice is tender.
  4. Remove the bay leaf and thyme.
  5. Stir in the sorrel then liquidise in batches to create a smoothish cream.
  6. Check seasoning reheat gently and scatter on the rest of the cucumber diced tomato and chives.
  7. Serves 4
  8. This works well as a summer soup. I like it warm but if you have it chilled use 2 tbsp oil instead of butter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 480g
Recipe makes 4 servings
Calories 881  
Calories from Fat 566 64%
Total Fat 62.98g 79%
Saturated Fat 21.22g 85%
Trans Fat 0.0g  
Cholesterol 291mg 97%
Sodium 323mg 13%
Potassium 871mg 25%
Total Carbs 8.05g 2%
Dietary Fiber 1.7g 6%
Sugars 3.95g 3%
Protein 67.34g 108%
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