Cold sorrel soup
4 servings
Ingredients
| Quantity | 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 |
| Washed | ||
| 1½ | cup | Half and half |
| 2 | cups | Water |
| dash | Tabasco pepper sauce | |
| 1 | teaspoon | Fresh lemon juice |
Directions
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
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