INGREDIENTS

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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