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Recipe: Potato Sorrel Soup
Servings: 4
Preparation Time: 10 min.
Cooking Time: 40 min.
 
Ingredients:
  • 1-1/2 oz. unsalted butter
  • 2 mediumleek\cooked, sliced
  • 4 mediumpotato, peeled, chopped
  • 2 cup chicken stock
  • 2 cup water
  • 1/3 Lbs. sorrel
  • 1/2 cup cream
Cooking Directions:
Melt butter in a heavy nonstick pan over medium high heat. Add leeks and cook 10 minutes, stirring occasionally, or until leeks are soft. Add next 3 ingredients. Cover pan, reduce heat to low and simmer 20 minutes or until potatoes are tender. Remove any large stems from sorrel and chop leaves. Add sorrel to potato mixture and cook 5 minutes, stirring, or until sorrel is just wilted. Transfer mixture in batches to a blender or food processor and process until smooth. Return to pan and stir in cream. Simmer 5 minutes, stirring, or until heated through.
 
Per Serving: calories 500, fat 22.1g, calories from fat 40%, protein 10.3g, cholesterol 65.0mg, dietary fiber 7.7g

Nutrients Exchanges
Calories 500 Milk Exchanges 0.1
Protein 10.3g Vegetable Exchanges 1.2
Carbohydrates 70.1g Fruit Exchanges 0.0
Dietary Fiber 7.7g Bread Exchanges 3.7
Sugar 5.7g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 22.1g Lean Meat Exchanges 0.4
Saturated Fat 13.3g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 6.8g Fat Exchanges 3.9
Poly-unsaturated Fat 2.0g
% Calories from Fat 40%    
Cholesterol 65.0mg
Sodium 454.3mg
Vitamins Minerals
Vitamin A 360.9IU Calcium 90.3mg
Thiamin (B1) 1.2mg Copper 2.8mg
Riboflavin (B2) 1.4mg Iron 5.5mg
Niacin (B3) 6.4mg Magnesium 119.5mg
Vitamin B6 1.2mg Manganese 1.2mg
Vitamin B12 0.2mcg Phosphorus 236.7mg
Vitamin C 52.9mg Potassium 1000.0mg
Vitamin E 3.8IU Selenium 7.3mcg
Folate 51.4mcg Sodium 454.3mg
Pantothenic Acid 2.3mg Zinc 1.9mg