Cream of Sorrel Soup

[Guest guest]

Cream of Sorrel Soup

(Serves 4)

 

Sorrel is a lemony flavored leafy green vegetable. This is quite

tasty.

 

3 Tablespoons chicken-flavored broth powder*

2-3/4 cups water

2 small potatoes, quartered

1/2 medium onion

1 bunch of sorrel, washed and chopped

8 ounces tofu

1/2 cup soy or rice milk

2 Tablespoons parsley, chopped

Salt and pepper to taste

1 Tablespoon parsley or chives and their flowers, for garnish

 

Combine broth powder and water in a saucepan. Add potatoes and onion

and cook until almost tender, about 15 minutes. Add sorrel and cook

for 1 to 2 minutes, until the color fades.

 

Puree the tofu and soy milk in a food processor until perfectly

creamy. Transfer to another dish.

 

Without washing the processor, add the potato-sorrel mixture and puree

until smooth. Add parsley at the end of pureeing. Pour this mixture

back into the pot and mix in the tofu puree.

 

Chill thoroughly if serving cold; otherwise, heat gently, but do not

allow to boil or it will curdle. Season with salt and pepper. Garnish

with parsley or chives and their flowers.

 

* This vegetarian product is sometimes found in bulk at natural food

stores. It does not contain chicken.