Cold Bisque Of Tomato and Sorrel

Total Time
15 minutes
Rating
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Ingredients

Yield:6 to 8 servings
  • 2tablespoons cooking oil
  • Âľcup chopped onion
  • 3cups sorrel leaves (no stems), packed
  • 6ripe medium size tomatoes, peeled, seeded and chopped (about 2 pounds)
  • 1½cups heavy cream
  • Salt and freshly ground pepper
  • 2tablespoons chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

218 calories; 20 grams fat; 11 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 462 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a heavy saucepan. Add onion and cook until the onion is translucent but not brown.

  2. Step 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. Step 3

    Place contents of the pan in a blender or food processor and blend until smooth. Add tomatoes and blend until smooth.

  4. Step 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.

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