S orrel Sauce or Soup Makes ab out 4 servings Sorrel (which is sometimes called sourgrass) is very tart, with a stron g lemony flavor. Its pleasingly sour taste is nicely offset by the richness of cream, and you use this same basic technique whether making sauce or soup. The sorrel sauce is delicious served over rich fish such as salmon, spooned over poached eggs, or toss ed with pasta. Sorrel tends to turn brownish when cooked - but if you use the sorrel/spinach combination, the color will stay a truer deep green. 2 tablespoons butter 2 tablespoons chopped shallots 4 cups packed coarsely chopped sorrel OR 2 cups sorrel and 2 cups spinach ⅔ cup white wine or chicken broth or a combination 1 cup heavy cream (for sauce) or 2 cups half - and - half (for soup) Salt and freshly ground black pepper 1. Melt butter in a large deep saucepan or wide skillet. Add shallots and cook over med ium heat for 1 minute. Add greens and wine, raise heat to high, and cook uncovered until the greens wilt, about 3 minutes. 2 Puree in a blender or food processor. Return to the saucepan and stir in cream or half - and - half. Season with salt and pepper to ta ste. Adjust consistency if necessary by adding a bit more liquid to thin or simmering gently to reduce and thicken.