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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 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.

My Private Notes

Name: Cold Sorrel Soup
Prep time: P0Y0M0DT4H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 6 servings
Cuisine: european
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