Cold Bisque Of Tomato and Sorrel

Ingredients

• 2 tablespoons cooking oil
• ¾ cup chopped onion
• 3 cups sorrel leaves (no stems), packed
• 6 medium-ripe tomatoes, peeled, seeded and chopped (about 2 pounds)
• 1 ½ cups heavy cream
• Salt and freshly ground pepper
• 2 tablespoons chopped chives

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    292 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 81 milligrams cholesterol; 114 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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

15 minutes