Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.26 Kcal (516 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 32.56mg | 11% | |
| Sodium | 415.82mg | 17% | |
| Potassium | 119.79mg | 3% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 2.7mg | 4% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 71.95 Kcal (301 kJ) | ||
| Calories from fat | 58.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 17% | |
|---|---|---|---|
| Cholesterol | 19.01mg | 11% | |
| Sodium | 242.73mg | 17% | |
| Potassium | 69.92mg | 3% | |
| Total Carbs | 2.83g | 2% | |
| Sugars | 0.6g | 4% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 1.24g | 4% | |
| Vitamin C | 1.6mg | 4% | |
| Calcium | 46.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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