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Chilled Sorrel Soup With Caviar

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlWhole butter
1   Onion - roughly chopped
2   Celery stalks - chopped
1   Cucumber - peeled, seeds (large)
  Removed, and chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlChicken broth
2 cups 80g / 2.8ozLoosely-packed sorrel leaves
1 cup 237mlNonfat yogurt
4 oz 113gAmerican sturgeon black caviar

Recipe Instructions

In a casserole over medium heat, melt butter. Add onion, celery, cucumber, salt, and pepper and sweat until translucent. Add stock and bring to the boil. Reduce to a simmer and cook for 45 minutes. Add sorrel and cook for an additional 5 to 6 minutes. Blend mixture with an immersion blender until smooth and allow to cool before refrigerating. Chill for 2 hours.

Blend in yogurt and season with salt and pepper. Serve each bowl with a generous dollop of caviar.

This recipe yields 4 servings.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) - Downloaded from their Web-Site -


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