* Note: See the "Vegetable Stock" recipe which is included in this collection. Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add Vegetable Stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through. To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt. This recipe yields 4 to 6 servings. Comments: Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 623 (100%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 183.2mg||56 %|
|Sodium 592.1mg||20 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.5g|
|Protein 1.1g||2 %|
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Calories per serving: 624
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