Sorrel Soup With Shrimp And Bacon
|Sorrel||40 Ounce, rinsed and trimmed (Four 10 Ounce Bunch)|
|Milk||3 Cup (48 tbs)|
|Shrimp||6 Ounce, cooked|
|Sour cream||2 Tablespoon|
|Green onion||1 , sliced into thin circles|
In a heavy saucepan, melt half the butter over low heat.
Add damp sorrel; cover and cook slowly until tender and limp, about 12 to 15 minutes.
While sorrel is cooking, scald milk.
In a frying pan, cook bacon over medium heat; drain off grease.
When sorrel is done, add 1 cup scalded milk to saucepan (it will curdle), stirring well.
Put in blender or food processor, and buzz until smooth.
Return to saucepan, add remaining milk, butter, shrimp, and sour cream; heat until butter melts.
Ladle into bowls, garnish with green onions and crumbled bacon.