Sorrel Sauce

Ingredients

• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    53 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 16 milligrams cholesterol; 28 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Approximately 3 cups

Preparation

1. 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.
2. 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.