Yield: 6 Servings
Measure | Ingredient |
---|---|
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 |
1 teaspoon | Honey |
\N \N | Herbal salt substitute and |
\N \N | 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