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Sorrel Soup

Delicate, lemony-tart sorrel is always a sign of spring. When cooked, it tints this soup a lovely pale green.

Prep: 20 minutes Cook: 25 minutes

8 ounces fresh sorrel stems removed

1 tablespoon butter or margarine

1 medium onion, chopped

3 tablespoons all-purpose flour

1 can (14 ½ ounces) chicken broth or 1 ¾ cups Chicken Broth

2 cups water

1/8 teaspoon salt pinch ground black pepper

½ cup heavy or whipping cream.

1. Roll up several sorrels leaves together, cigar fashion, and thinly slice (about 4 ¼ cups). Reserve ¼ cup sliced leaves.

2. In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in 4 cups sliced sorrel and cook, stirring frequently, until completely wilted. Add flour and cook, stirring, 1 minute.

3. Gradually stir in broth, water, salt, and pepper. Heat to boiling over high heat. Reduce heat and simmer 5 minutes.

4. Spoon one-fourth of sorrel mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.

5. Return puree to clean saucepan; stir in cream and heat through (do not boil). Sprinkle with reserved sliced sorrel to serve. Makes about 4 2/3 cups or 4 first-course servings.

Each serving: About 187 calories, 3g protein, 119 carbohydrate, 15g total fat (9g saturated), 49mg cholesterol, 545mg sodium.

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