Recipes

Chilled Sorrel Soup

Serves 4

Sorrel is a perennial found in pastures throughout Europe and is grown for its leaves, which are used fresh in salads and soups, or prepared like spinach or cabbage.

1 bulb garlic, roasted
2 1/2 teaspoons olive oil, divided
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 potato, peeled, diced
6 cups vegetable stock
1/2 pound sorrel, coarsely chopped
salt to taste
white pepper to taste

Preheat oven to 350°F.

Remove some of the excess parchment-like skin from the outside of the garlic bulb. Slice the top off the bulb, exposing the individual garlic cloves. Drizzle 1/2 teaspoon olive oil over the garlic bulbs and replace top. Wrap bulb in aluminum foil and bake for 1 hour. Open foil, exposing the garlic bulb and bake for another 1/2 hour. Squeeze cloves out of garlic bulb and set aside.

In a large saucepan, heat 2 teaspoons olive oil. Add onion, carrot, and celery and sauté until tender. Add roasted garlic, potato, and vegetable broth. Bring to a boil, reduce heat, cover and simmer for 45 minutes.

Chill in refrigerator until cool.

Once cooled, add chopped sorrel and puree. Season with salt and pepper. Serve cold.

Per serving: 111 calories; 3 g protein; 18 g carbohydrate; 3.5 g fat; 2 g fiber; 40 mg calcium; 530 mg sodium; calories from protein: 9%;
calories from carbohydrates: 65%; calories from fats: 26%

Source: New Century Nutrition

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