Hi - Here's a sorrel sauce that goes great with fish.
1/4 lb sorrel leaves 1.25 c chicken or fish stock 1 tbsp butter (use soy butter) 1 tbsp all purp flour 1/4 c soy sour cream sea salt and pepper
Wash and dry sorrel leaves. Cut out the central stalk and chop leaves. Simmer for 5 minutes in the stock. Cool slightly and then puree in blender. Melt butter in pan and add flour and stir over low heat until blended (making a roux). Pour on the sorrel puree, stirring and simmer 4 min. Add the soy sour cream and s/p to taste. Serve with fish or noodles. Use chicken stock for all dishes except fish.
From The Herb Book by Arabella Boxer and Philippa Back.
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