Recipe from Deborah Madison
4 cups or more sorrel leaves
2T finely diced onion or shallot
1 cup heavy cream
Sea salt and freshly ground pepper
Cut stems off at the base of the sorrel leaves. Wash but do not dry the leaves and set aside.
Melt the butter in a skillet over med-low heat. Add the onion and cook 2-3 minutes. Add the sorrel and cook until wilted, stirring occasionally.
Add the cream and bring it to a simmer, season with salt and pepper. Puree in a food processor until smooth.
Serve on steamed potatoes, hard cooked eggs, poached fish, lentils and rice, or freeze for later use. Use 1-2 T per serving. Yields 1 cup.