- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 1 medium Shallots minced
- 1 clove Organic Garlic minced
- 1/2 pound Sorrel stems removed
- 1 stalk Organic Celery finely chopped
- 3 cups Chicken Stock or Vegetable Stock
- My Grinders Sea Salt and Rainbow Pepper - to taste
Directions
Heat butter and oil in a large saucepan over moderate heat.
Saute shallot until soft, add garlic saute until translucent.
Add sorrel and celery cook until sorrel is wilted. Add stock , parsley, salt, pepper and nutmeg.
Simmer for about 20 minutes.
Puree with an immersion blender and chill. Serve with non-fat yogurt.
