Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cold Sorrel Soup

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 4 hr 15 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  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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