1 medium yellow onion, chopped
3 Tablespoons butter
30 sorrel leaves, chopped (about 2 bunches)
6 cups chicken stock or
reduced-sodium reduced-fat chicken stock
1 teaspoon sugar
1 cup sour cream or
reduced-fat sour cream
Chopped fresh dill weed
Saute the onion in the butter in a saucepan until tender. Stir in the sorrel. Cook for 3 to 5 minutes or until the leaves are limp and olive green in color, stirring frequently. Add the stock and sugar and mix well.
Simmer 30 minutes, stirring occasionally. Chill, covered, in the refrigerator. Pour the soup into a blender or food processor. Add the sour cream. Process until smooth. Chill until ready to serve. Ladle into soup bowls. Sprinkle each serving with chopped dill weed.
NOTE: Sorrel is a tart member of the buckwheat family. It has leaves
shaped like spinach and has a nice lemony flavor. Sorrel is
located with other fresh herbs in the grocery store.