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.