Ingredients:
8 sorrel leaves, chopped; 2 T. butter; 1 C. chicken broth; 1/2 C. sour cream; 1 tsp. basil; 1 potato, boiled
Preparation:
In a small skillet, melt butter and saute leaves until tender. Pour into blender and add broth, sour cream, basil and boiled potato (or leftover mashed potatoes). Blend until smooth. Serve warm and garnish with fresh chopped parsley or chives.
