Cold Bisque Of Tomato and Sorrel

1. 1

   Heat oil in a heavy saucepan.

2. 2

   Add onion and cook until the onion is translucent but not brown.

3. 3

   Wash sorrel leaves and add to the pan with moisture still clinging to them.

4. 4

   Cover tightly and cook over low heat until the sorrel is wilted and has turned a dull olive green.

5. 5

   Place contents of the pan in a blender or food processor and blend until smooth.

6. 6

   Add tomatoes and blend until smooth.

7. 7

   Transfer to a bowl and stir in the cream.

8. 8

   Season to taste with salt and pepper and chill thoroughly before serving.

9. 9

   Garnish each serving with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.