Try this Cold Sorrel Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked. Add half-and-half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth, and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A24 broadcast 10-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 servings | ||
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Calories: 757 | ||
Calories from Fat: 646 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.8g | 96 % | |
Saturated Fat 44.9g | 225 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 217.8mg | 67 % | |
Sodium 178.9mg | 6 % | |
Potassium 574.2mg | 15 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 18.8g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 757
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