This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cream Of Spinach And Sorrel Soup
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- #62557
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon butter
1 medium onion, peeled and chopped
4 cups fresh spinach, rinsed and stemmed
1 1/2 cup fresh sorrel
1 1/2 tablespoon minced garlic
1 teaspoon salt
4 1/2 cups chicken stock
1 cup whipping cream
directions
Melt butter in a stockpot over low heat. Add onion and cook slowly, stirring, for about 7 minutes. Add spinach, sorrel, garlic and salt.
Cover and continue cooking until leaves are wilted, 15 to 20 minutes. Add stock and raise heat, then cover and bring to a boil. Reduce heat and simmer for 15 minutes.
With a slotted spoon, transfer spinach and sorrel to a blender or food processor and puree until very smooth. Return to pot. Stir in cream and heat through.
Serve hot or cold.
added by
therandomchef
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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