1 bunch of sorrel
1 tablespoon all-purpose flour
3 cups nonfat milk
1 teaspoon chopped onion
to taste (but not too much)
1 bunch of sorrel
1 tablespoon all-purpose flour
3 cups nonfat milk
1 teaspoon chopped onion
to taste (but not too much)
Wash the sorrel and reserve 5 sprigs for garnish
Chop the remaining sorrel
Dissolve the flour in 1 or 2 tablespoons of nonfat milk and place it in a medium-sized saucepan
Add the remaining milk slowly, stirring constantly
Add the onion and salt
Cook while stirring constantly until thickened slightly, then simmer for 1 minute
Remove from heat, add the sorrel, and serve immediately
If desired, you can blend the soup with a liquidizer
Garnish with the reserved sorrel
