Cold Bisque Of Tomato and Sorrel

Ingredients:
- 2 tablespoons cooking oil
- 3/4 cup chopped onion
- 3 cups sorrel leaves (no stems), packed
- 6 medium-ripe tomatoes, peeled, seeded and chopped (about 2 pounds)
- 1 1/2 cups heavy cream
- Salt and freshly ground pepper
- 2 tablespoons chopped chives

Directions:
- Heat oil in a heavy saucepan.
- Add onion and cook until the onion is translucent but not brown.
- 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.
- Place contents of the pan in a blender or food processor and blend until smooth.
- Add tomatoes and blend until smooth.
- 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.