Cold sorrel soup

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


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