| 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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