Polish Sorrel Soup with Boiled Egg
Ingredients
SOUP
34 fl oz (1 litre) chicken stock; can replace with any meat-based stock
2 bunches (approx. 14 oz, 400 g) fresh sorrel leaves
0.5 bunch (approx. 3.5 oz, 100 g) fresh nettle leaves; can replace with spinach
1 medium onion
1.5 tablespoon butter
pinch of salt
1 teaspoon lemon juice
pinch of black pepper
pinch of sugar
3.5 fl oz (100 ml) of sour cream; 12-18% fat
GARNISH
4 medium eggs
2 teaspoon of lemon zest; grated or cut into strips
fresh thyme; optional
fried bacon strips; optional
Directions
Start warming up the chicken stock (we will need it soon).
Wash all the leaves (both sorrel and nettle), dry them and then chop roughly.
Peel the onion and dice it finely.
In a pan, heat the butter and sauté the onion for a little while. Add in the leaves.
Salt lightly, mix together with a spatula and stew under cover for around 3-5 minutes.
Pour the hot chicken stock in and cook for 10 minutes.
Chill it down for a bit, then blend it with a blender and then press it through a strainer. I left a one-fifth of the leaves unblended for more texture. Return to the pan.
Salt lightly, add the lemon juice, salt and sugar.
Add sour cream and heat the soup to the desired temperature.
Serve with boiled egg (halved), fresh thyme and thin strips of zest.
Nutrition
Total Fat: 16g Saturated Fat: 7g
Trans Fat: 0g Unsaturated
Fat: 7g
Cholesterol: 196mg Sodium: 500mg
Carbohydrates:
13g Fiber: 0g Sugar: 6g
Protein: 13g