Cream of Sorrel Soup

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Vegetarian, Low-Fat Cream of Sorrel Soup

 

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. If not availible vegetable will do.

Makes 4 servings.

Calories...167...Fat...5 g...Fiber...1.3 g.