Ingredients

• 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

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Instructions

1. 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.
2. 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.