Cold Sorrel Soup

• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 bunches sorrel, stems trimmed and washed
• 1 1/2 cups half and half
• 2 cups water
• Dash of Tabasco pepper sauce
• 1 teaspoon fresh lemon juice

1. Melt butter over moderate heat in a medium stockpot or Dutch oven.
2. Cook onion with salt and pepper until soft, about 15 minutes.
3. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
4. Stir occasionally so the sorrel is evenly cooked.
5. Add half and half, water, and Tabasco pepper sauce.
6. Bring to a boil and remove from heat.
7. Puree in a blender until smooth and strain through a medium sieve.
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. Serve cold.

unsalted butter, onion, salt, freshly ground black pepper, bunches sorrel, water, pepper sauce, lemon juice

Taken from www.foodnetwork.com/recipes/cold-sorrel-soup-recipe.html (may not work)