Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Cold Sorrel Soup
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- Level: Easy
- Total: 4 hr 45 min
- Prep: 4 hr 15 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 4 hr 45 min
- Prep: 4 hr 15 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 148
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 460 mg
Ingredients
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.
