Cream of sorrel soup
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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