Cold Bisque Of Tomato and Sorrel

• 2 tablespoons cooking oil
• 3/4 cup chopped onion
• 3 cups sorrel leaves (no stems), packed
• 6 medium-ripe tomatoes, peeled, seeded and chopped (about 2 pounds)
• 1 1/2 cups heavy cream
• Salt and freshly ground pepper
• 2 tablespoons chopped chives

1. Heat oil in a heavy saucepan.
2. Add onion and cook until the onion is translucent but not brown.
3. Wash sorrel leaves and add to the pan with moisture still clinging to them.
4. Cover tightly and cook over low heat until the sorrel is wilted and has turned a dull olive green.
5. Place contents of the pan in a blender or food processor and blend until smooth.
6. Add tomatoes and blend until smooth.
7. Transfer to a bowl and stir in the cream.
8. Season to taste with salt and pepper and chill thoroughly before serving.
9. Garnish each serving with chopped chives.

cooking oil, onion, sorrel, tomatoes, heavy cream, salt, chives

Taken from cooking.nytimes.com/recipes/10052 (may not work)