Cold Sorrel Soup

Name: Cold Sorrel Soup
Ingredients: 2 tablespoons unsalted butter; 1 large onion, thinly sliced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 bunches sorrel, stems trimmed and washed; 1 1/2 cups half and half; 2 cups water; Dash of Tabasco pepper sauce; 1 teaspoon fresh lemon juice

9 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 bunches sorrel, stems trimmed and washed
1 1/2 cups half and half
2 cups water
Dash of Tabasco pepper sauce
1 teaspoon fresh lemon juice

Directions

1

Melt butter over moderate heat in a medium stockpot or Dutch oven.
2

Cook onion with salt and pepper until soft, about 15 minutes.
3

Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
4

Stir occasionally so the sorrel is evenly cooked.
5

Add half and half, water, and Tabasco pepper sauce.
6

Bring to a boil and remove from heat.
7

Puree in a blender until smooth and strain through a medium sieve.
8

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.
9

Serve cold.