Recipe Serves: 4 Instructions: 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