Cold Sorrel Soup

1. 1

   Melt butter over moderate heat in a medium stockpot or Dutch oven.

2. 2

   Cook onion with salt and pepper until soft, about 15 minutes.

3. 3

   Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.

4. 4

   Stir occasionally so the sorrel is evenly cooked.

5. 5

   Add half and half, water, and Tabasco pepper sauce.

6. 6

   Bring to a boil and remove from heat.

7. 7

   Puree in a blender until smooth and strain through a medium sieve.

8. 8

   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.

9. 9

   Serve cold.

No additional tips available.