PUREE D'OSEILLE (Puree Of Sorrel)

Ingredients :

• 2 1/2 to 3 lbs. of sorrel
• 6 tablespoons of butter
• a few tablespoons of cream
• salt
• pepper

Method :

1. Pick and wash the sorrel thoroughly, and cook, like spinach, in boiling salted water.
2. When quite tender remove from the saucepan, drain thoroughly, and rub through a sieve.
3. Put this puree into a saucepan with 2 tablespoons of butter, and stir well, simmering for about 10 minutes and seasoning with salt and pepper.
4. Then add the rest butter, divided into small pieces, and the cream gradually, stirring and mixing well.
5. Like the puree of potatoes, this should be very creamy and perfectly smooth.

Ingredients :

• 2 1/2 to 3 lbs. of sorrel
• 6 tablespoons of butter
• a few tablespoons of cream
• salt
• pepper

Method :

1. Pick and wash the sorrel thoroughly, and cook, like spinach, in boiling salted water.
2. When quite tender remove from the saucepan, drain thoroughly, and rub through a sieve.
3. Put this puree into a saucepan with 2 tablespoons of butter, and stir well, simmering for about 10 minutes and seasoning with salt and pepper.
4. Then add the rest butter, divided into small pieces, and the cream gradually, stirring and mixing well.
5. Like the puree of potatoes, this should be very creamy and perfectly smooth.