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Soup & Stew
American
2 servings
5 minutes
30 minutes
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium shallot, 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
Melissa's Spice Grinders, Sea Salt, and Rainbow Pepper to taste
Heat butter and oil in a large saucepan over moderate heat.
Sauté shallot until soft, add garlic sauté 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.
