Cold Sorrel Soup

Total Time:
4 hr 45 min
Prep:
4 hr 15 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

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

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.


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