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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This soup can be served hot or cold. For variations in taste, substitute sorrel with arugula, watercress, or spinach. 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) |
Directions:
1. 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.
2. 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.
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