Title: Cream of Sorrel Soup
Categories: Side dishes, Low fat
Yield: 6 Servings

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

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