Ingredients
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Method
-
Sweating the vegetables
Soften the onion and parsnip in oil with salt until tender.
8 min -
Preparing the orach
Wash the orach thoroughly and roughly chop the leaves.
5 min -
Soup base
Pour hot water over the sweated vegetables, then bring to the boil.
10 min -
Orach in the soup
Add the orach to the soup, then leave it under a lid until it softens.
10 min -
Souring
Sour with pepper and lemon juice or wine vinegar, then season with salt to taste.
2 min -
Egg liaison
Whisk the eggs with sour cream, then slowly pour into the hot soup, stirring constantly.
3 min -
Serving
Serve hot, sprinkled with fresh parsley, with sour cream and bread.
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: parsley root, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, egg
For sensitive digestion: onion, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: laboda. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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