| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Niger | Toohot02 | 4 | servings |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 1 | md | Onion; finely chopped |
| 1 | Garlic clove; minced | |
| 1/2 | lb | Sorrel leaves; stems removed |
| 2 | Celery stalks; finely chopped | |
| 3 | c | Vegetable Stock or water; see * Note |
| 1 | tb | Chopped parsley; plus |
| Extra Chopped parsley; for garnish | ||
| 1 | ts | Coarse salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1/4 | ts | Ground nutmeg |
| Sour cream or plain yogurt; for garnish |
INSTRUCTIONS
* Note: See the "Vegetable Stock" recipe which is included in this collection. Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add Vegetable Stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through. To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt. This recipe yields 4 to 6 servings. Comments: Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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