Green Leafy Summer Soup2013-05-12
- Yield : 1 liter
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
A light yet nutritious soup, particularly suited for the summer, with only 5.25g net carbs per 250ml serving. The orache, sorrel, parsley and lovage leaves are high in vitamins and minerals.
- Beef broth, 1 l
- Mix of orache, lovage, parsley and sorrel leaves, 200g
- Créme fraîche, 100ml
- Egg yolk, 1
Thoroughly wash the leaves, then chop them in long strings, like large noodles.
Bring the broth (stock) to boil, add the leaves and let simmer for a couple minutes. The nutritional calculations account for 1 liter of Campbell's beef stock.
Set the broth with the leaves aside on the stove top to cool off for about 5 minutes.
In a small pot, pour 2-3 ladles of the hot broth - without any of the leaves - and let it cool off for another minute.
Mix the yolk with the créme fraîche, in a small cup.
Slowly incorporate the yolk and créme fraîche mix into the broth that you set aside in the small pot, whisking carefully so the yolk will not coagulate.
Pour the newly obtained mix into the pot with the broth and the leaves and mix well.
Serve hot immediately, or fridge chilled. Do not reheat!
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.