You Will Need:
- Sorrel, 4 cups, chopped
- Onions, 1 cup, chopped
- Carrots, 1 cup, chopped
- Flour, 2 Tbsp
- Garlic, 3 Tbsp, chopped
- Butter, 2 Tbsp
- Chicken Broth, 1 quart
Recipe Serves: 4
1. Sauté onions and carrots in butter until browned and translucent. Add flour and sauté about 2 minutes until a paste forms. Add sorrel and garlic chive, sauté until wilted.
2. Add stock slowly while stirring, and simmer 3 to 4 minutes. Season with salt and pepper if desired.
3. Serve with a sprinkle of parmesan cheese.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg