Puree Of Sorrel 2
Ingredients
A handful of Sorrel Leaves
2 or 3 tablespoons Cream or Bechamel Sauce
Butter
Method
Chop the cleaned sorrel and melt it in a little bubbling butter. Stir it for two or three minutes, season with salt and add the cream or bechamel; cook a few more minutes until the mixture has thickened a little. Serve in the same way as the preceding puree (Puree of Sorrel 1), as a filling for an omelette, or the basis of a soup.
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