Cold Bisque Of Tomato and Sorrel
Updated April 11, 2016
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
2 tablespoons cooking oil
¾ cup chopped onion
3 cups sorrel leaves (no stems), packed
6 ripe medium size tomatoes, peeled, seeded and chopped (about 2 pounds)
1 ½ cups heavy cream
Salt and freshly ground pepper
2 tablespoons chopped chives
Nutritional analysis per serving (6 to 8 servings)
9 grams carbs; 50 milligrams cholesterol; 220 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 1 gram trans fat; 3 grams fiber; 462 milligrams sodium; 3 grams protein; 5 grams sugar
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
- Step 1
Heat oil in a heavy saucepan. Add onion and cook until the onion is translucent but not brown.
- 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.
- Step 3
Place contents of the pan in a blender or food processor and blend until smooth. Add tomatoes and blend until smooth.
- 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.
Private Notes
Comments
Why medium-ripe? Or does it mean 6 ripe medium tomatoes?