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Prep Time: 255 Minutes Cook Time: 30 Minutes |
Ready In: 285 Minutes Servings: 6 |
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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. 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.
2. 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.
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