Cold Sorrel Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - thinly sliced (large)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6		Sorrel - stems trimmed,
		And washed
1 1/2 cups	355ml	Half-and-half
2 cups	474ml	Water
1		Tabasco pepper sauce
1 teaspoon	5ml	Fresh lemon juice

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A24 broadcast 10-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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