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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.


  1. 2 cups sorrel leaves
  2. ⅓ cup full-fat yogurt or sour cream
  3. Pinch or two of sea salt
  4. Slivered chives or garlic chives


  1. 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.