Chilled Sorrel Soup With Caviar

Recipe Ingredients

2 tablespoons	30ml	Whole 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	474ml	Chicken broth
2 cups	80g / 2.8oz	Loosely-packed sorrel leaves
1 cup	237ml	Nonfat yogurt
4 oz	113g	American 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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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