Toomay125: Spinach Sorrel Soup with Lemon and Rice

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Spinach Sorrel Soup with Lemon and Rice

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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2 bunches fresh spinach

1/2 pound potatoes

8 cups water

1 large low-sodium vegetable broth cube

1 cup sorrel leaves -- chopped

1 cup green onions -- chopped

freshly ground pepper

1/4 cup Basmati rice (uncooked)

2/3 cup light sour cream

1/2 cup lemon juice

1 lemon -- cut int quarters

 

Wash the spinach and remove the stem ends. Peel and dice the potato.

Heat the water in a stockpot and dissolve the vegetable broth cube. Add

the spinach, potatoes, sorrel, and green onions, then season with

several grinds of pepper and bring to a boil. Simmer rapidly, uncovered,

for 30 minutes, stirring occasionally. Puree the spinach mixture in a

blender or food processor and return it to the pot. Add the rice and

simmer the soup over medium heat for 15 minutes. Stir in the sour cream

and lemon juice and serve. Pass the lemon wedges.

 

Recommended companion dishes: Mediterranean Salad, French bread, and

Gouda cheese

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 68

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 72 Calories; 1g Fat (10% calories

from fat); 3g Protein; 16g Carbohydrate; 3mg Cholesterol; 44mg Sodium

 

NOTES : This is a wonderful spring soup. It is fresh and light but full

of flavor.

 

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