Sorrel Soup

You Will Need:

  • Sorrel, 4 cups, chopped
  • Onions, 1 cup, chopped
  • Carrots, 1 cup, chopped
  • Flour, 2 Tbsp
  • Garlic, 3 Tbsp, chopped
  • Butter, 2 Tbsp
  • Chicken Broth, 1 quart

Recipe Serves: 4
1. Sauté onions and carrots in butter until browned and translucent. Add flour and sauté about 2 minutes until a paste forms. Add sorrel and garlic chive, sauté until wilted.

2. Add stock slowly while stirring, and simmer 3 to 4 minutes. Season with salt and pepper if desired.

3. Serve with a sprinkle of parmesan cheese.

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg