|2 tablespoons||Unsalted butter|
|1 large||Onion, thinly sliced|
|½ teaspoon||Freshly ground black pepper|
|6 bunches||Sorrel, stems trimmed and|
|1½ cup||Half and half|
|dash||Tabasco pepper sauce|
|1 teaspoon||Fresh lemon juice|
Melt butter over moderate heat in a medium stockpot or Dutch oven.
Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water.
Yield: 6 servings
TAMALES WORLD TOUR SHOW #WT1A24
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