Recipe - Cream Of Sorrel Soup

One half cup Finely minced onion
1 teaspoon Unsalted butter
One fourth cup White wine
One half cup Minced celery
1 cup Chopped sorrel leaves
1 cup Chopped spinach leaves
6 tablespoon Wholewheat pastry flour
3 cup Defatted Chicken Stock
One fourth cup Half and half
1 cup Nonfat milk
1 teaspoon Lemon juice
1 teaspoon Honey
Herbal salt substitute and
Pepper to taste

1. In a large stockpot over mediumhigh 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
halfandhalf, 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