Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch Sorrel
- 450 gms Tomatoes
- 115 gms Shallots
- 2 tbs Olive oil
- 450 ml Chicken stock
- 150 ml dry White wine
- Salt & Pepper to taste
- Terragon to taste
Directions
Cut off the stem and wash the sorrel thoroughly - drain.
Cut tomatoes into quarters, skin and roughly chop the shallots
Heat olive oil in a pan and add the vegetables. Cover and cook over low heat for 20 mts. Add stock and simmer further for 15 mts.
Press through a fine sieve, then add wine, terragon, salt and pepper.
Serve chilled garnished with a cube of ice floating in the middle of the cup.
Category:Omanese Recipes
Category:Omanese Soups