SORREL SAUCE

Sorrel Sauce image

Provided by Moira Hodgson

Time 20m

Yield About 3 cups

Number Of Ingredients 7

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Ingredients

1/2 pound fresh sorrel leaves
8 leaves spinach (for color)
1 large shallot, diced
2 tablespoons unsalted butter
1 cup chicken stock or water
1 cup heavy cream
Coarse sea salt and freshly ground pepper

Steps:

Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams