zucchini and sorrel velouté

April 29th, 2012

zucchini and sorrel velouté, simple soup by chef morgan

zucchini and sorrel velouté

yields 16 ounces (4 cup servings)

what you need:

1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf) 
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »