Side Pannel
Cream of Sorrel Soup
Cream of Sorrel Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Side Dishes
Ingredients List
- 1/2 c Finely minced onion
- 1 ts Unsalted butter
- 1/4 c White wine
- 1/2 c Minced celery
- 1 c Chopped sorrel leaves
- 1 c Chopped spinach leaves
- 6 tb Whole-wheat pastry flour
- 3 c Defatted Chicken Stock
- 1/4 c Half and half
- 1 c Nonfat milk
- 1 ts Lemon juice
- 1 ts 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.
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.
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