| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Tamwt01 | 6 | servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | lg | Onion; thinly sliced |
| 1 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 6 | bn | Sorrel; stems trimmed, |
| And washed | ||
| 1 1/2 | c | Half-and-half |
| 2 | c | Water |
| 1 | ds | Tabasco pepper sauce |
| 1 | ts | Fresh lemon juice |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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