Cream of sorrel soup

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
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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