Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter |
| 1 large | Onion, thinly sliced |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| 6 bunches | Sorrel, stems trimmed and |
| \N \N | Washed |
| 1½ cup | Half and half |
| 2 cups | Water |
| \N 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.
Serve cold.
Yield: 6 servings
TAMALES WORLD TOUR SHOW #WT1A24