|½ cup||Finely minced onion|
|1 teaspoon||Unsalted butter|
|¼ cup||White wine|
|½ cup||Minced celery|
|1 cup||Chopped sorrel leaves|
|1 cup||Chopped spinach leaves|
|6 tablespoons||Whole-wheat pastry flour|
|3 cups||Defatted Chicken Stock|
|¼ cup||Half and half|
|1 cup||Nonfat milk|
|1 teaspoon||Lemon juice|
|Herbal salt substitute and|
|Pepper -- to taste|
1. In a large stockpot over medium-high heat, saute onion in butter and wine until soft but not browned (about 3 minutes). Add celery, sorrel, and spinach, and continue to cook for 5 minutes more.
2. Add flour and cook, stirring, for 2 minutes. Add chicken stock and bring to a boil.
3. In batches, puree soup in a blender until smooth. Return to pot and add half-and-half, milk, lemon juice, and honey. Heat through, but do not let soup boil. Season to taste with salt substitute and pepper. Serve soup hot or cold.
Recipe By : the California Culinary Academy File
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