Chilled Sorrel Soup
By Chef Tom Fraker


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 


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.