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Sorrel Soup With Shrimp

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  Lean smoked bacon 2 Ounce, finely chopped
  Sorrel 1 Bunch (100 gm), trimmed and coarsely chopped
  All purpose flour 1⁄4 Cup (4 tbs) (Plain Flour)
  Sugar 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Milk 2 1⁄4 Cup (36 tbs)
  Couscous/Semolina 5 Tablespoon
  Frozen shelled shrimp 3 1⁄2 Ounce
  Egg yolks 2
  Butter 2 Tablespoon

Put the bacon and sorrel in a casserole with 5 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Sprinkle the flour over the mixture and stir well.
Add 21/4 cups (500 ml/18 fI oz) of water, the sugar and salt and pepper to taste.
Cover and microwave on HIGH for 3 minutes.
Add the milk, couscous or semolina and the shrimp (prawns), still frozen.
Cover and cook on HIGH for a further 4 minutes.
Put the egg yolks in a saucepan.
Stir in 2-3 tablespoons of the soup, stirring well.
Gradually add the rest of the soup, stirring constantly.
Add the butter.
Taste and adjust seasoning.

Recipe Summary

Everyday, Healthy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1268 Calories from Fat 532

% Daily Value*

Total Fat 60 g92.5%

Saturated Fat 30.2 g151.1%

Trans Fat 0 g

Cholesterol 666.3 mg222.1%

Sodium 1392.4 mg58%

Total Carbohydrates 121 g40.4%

Dietary Fiber 10.2 g40.7%

Sugars 32 g

Protein 66 g132.3%

Vitamin A 54.3% Vitamin C 150.5%

Calcium 77.8% Iron 53.5%

*Based on a 2000 Calorie diet

Sorrel Soup With Shrimp Recipe