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| Chilled Sorrel Soup with Caviar
2 tablespoons of Whole butter
1 Onion, roughly chopped
2 Celery stalks, chopped
1 large Cucumber; peeled, seeds removed and chopped
Salt; to taste
Freshly-ground black pepper;
2 cups of chicken broth
2 cups of loosely-packed sorrel leaves
1 cup of Nonfat yogurt
4 ounces of American sturgeon black |
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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.
Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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