Sorrel-and-Rice Soup

This soup can be served hot or cold. For variations in taste, substitute sorrel with arugula, watercress, or spinach.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 157
Caloriesfromfat 14 %
Fat 2.5 g
Satfat 1 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 8.1 g
Carbohydrate 26 g
Fiber 2.2 g
Cholesterol 4 mg
Iron 2.7 mg
Sodium 253 mg
Calcium 173 mg

Ingredients

3 (10 1/2-ounce) cans low-salt chicken broth
1 cup chopped onion
1/2 cup uncooked long-grain rice
2 garlic cloves, minced
3 cups thinly sliced sorrel
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups plain low-fat yogurt
Minced fresh parsley (optional)

Preparation

Bring broth to a boil in a large saucepan. Add onion, rice, and garlic. Cover; reduce heat to low. Simmer 20 minutes or until rice is tender, stirring occasionally. Add sorrel, salt, and pepper; cook, uncovered, 1 minute or until sorrel wilts.

Place yogurt in a bowl. Gradually add 3/4 cup broth mixture to yogurt, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan, and cook over low heat 1 minute or until thoroughly heated (do not boil). Ladle soup into bowls, and sprinkle with parsley, if desired.

Note:

Mark Bittman,

May 1997