| 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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