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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x onions roughly diced
- 5 x cloves garlic cloves chopped
- 1 lb sorrel leaves stems removed
- 4 c. chicken broth
- 3/4 c. minced Italian parsley Salt to taste Freshly-grnd black pepper to taste Freshly-grated nutmeg Cayenne pepper Creme fraiche for garnish Minced chives for garnish
Directions
- Heat oil in stockpot or possibly medium saucepan over medium-low heat. Add in butter. When butter has melted, add in onions and garlic and cook till softened, about 15 min.
- Stir in sorrel and cook till wilted, 25 min. Add in broth, parsley, salt and pepper to taste, dash nutmeg and 2 dashes cayenne pepper or possibly to taste. Simmer over low heat, covered, till sorrel is tender, 30 to 40 min.
- Puree in batches in blender. Taste and adjust seasonings. Serve with dollops of creme fraiche and sprinkling of minced chives.
- This recipe yields 4 servings.
- Comments: Shortly after taking her gardening plot in November 1997, Bonny Baker got sick of "which Christmas gift thing." Inspired by what she grew, she wrote a cookbook, that she produced under her own imprint, Badgirl Press, and gave it to her friends.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 113 | 77% |
| Total Fat 12.79g | 16% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 417mg | 17% |
| Potassium 263mg | 8% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.1g | 1% |
| Protein 2.97g | 5% |
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