Use this sauce atop Green Lentil Soup with Plenty of Leaves, Herbs, and Spices.
|2||cups sorrel leaves|
|⅓||cup full-fat yogurt or sour cream|
|~||Pinch or two of sea salt|
|~||Slivered chives or garlic chives|
Related article: Hot days, warm soup; recipe: Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
This content is from the Deborah Madison collection.
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