Sorrel Soup With Torn Croutons

Name: Sorrel Soup With Torn Croutons
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters chicken or vegetable stock, or &nbsp canned broth; 118 milliliters heavy cream; 567 grams red new potatoes, peeled and thinly &nbsp sliced; 6 servings Salt and freshly ground pepper, to taste; 113 grams day-old country-style sourdough bread, &nbsp crusts removed; 3 Tbs unsalted butter, melted; 946 milliliters water; 2 yellow onions, chopped

Sorrel Soup With Torn Croutons is a vegetarian recipe with 6 servings. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 265 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 59 minutes. A mixture of day-old sourdough bread, heavy cream, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a reasonably priced soup.