Cooking advice

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Sorrel Soup Recipe

	Category	Soup Recipes
	Views	91
	Ratings	0

Ingredients And Procedures

2 c Young sorrel leaves

2 tb Butter

2 ts Cornstarch

1 Sprig parsley, minced

3 c Chicken stock

2 Egg yolks

1 d Of salt

1 c Light cream

Info: from The Old Farmer's Almanac Colonial Cookbook Wash the sorrel leaves and cook them in the butter until just wilted. Puree' the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender. Then cook the soup over gentle heat until slightly thickened. Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon. Courtesy of Fred Peters.

Rate this recipe!

Post this recipe to your site