| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Side dishes, Low fat |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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