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Sorrel Sauce with Yogurt or Sour Cream
(recipe, Deborah Madison)
Use this sauce atop Green Lentil Soup with Plenty of Leaves, Herbs, and Spices.
- 2 cups sorrel leaves
- ⅓ cup full-fat yogurt or sour cream
- Pinch or two of sea salt
- Slivered chives or garlic chives
- If the leaves are large, fold them and pull out the stems, then tear them into large pieces. Put them in a food processor with the yogurt, salt, and garlic, and purée. Stir in the chives and taste for salt before serving.