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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 lrg Onion thinly sliced
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 6 bn Sorrel stems trimmed, and washed
- 1 1/2 c. Half-and-half
- 2 c. Water
- 1 dsh Tabasco pepper sauce
- 1 tsp Fresh lemon juice
Direcciones
- Heat butter over moderate heat in a medium stockpot or possibly Dutch oven. Cook onion with salt and pepper till soft, about 15 min. Stir in sorrel and cook over moderate heat, uncovered, about 5 min. Stir occasionally so the sorrel is proportionately cooked.
- Add in half-and-half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender till smooth, and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and chill a minimum of 4 hrs, or possibly, to serve immediately, refrigeratein bowl rested in another bowl of iced water. Serve cool.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 95 | 78% |
| Total Fat 10.82g | 14% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 418mg | 17% |
| Potassium 114mg | 3% |
| Total Carbs 4.78g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.07g | 1% |
| Protein 2.08g | 3% |
