In medium skillet, melt butter and sauté onions and celery over low heat
until tender. Add sorrel, chicken consommeé and water. Bring to boil and
cook for 10 to 15 minutes. Strain, reserving stock. Purée sorrel, celery
and onions, adding stock until smooth. Add to remaining stock. Garnish with crême
fraîche.
Crême Fraîche: Mix 1 cup heavy cream with 1 cup sour cream until well
blended. Cover well and let stand at room temperature overnight.
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