Instructions: In a large saucepan, melt the butter and saute the shallots and leek for 3 to 5 minutes or until translucent. Add the apples, sorrel, and water and simmer for 25 minutes.

In a blender or food processor, puree the apple mixture. Return the mixture to the saucepan and stir in the buttermilk and yogurt. Bring to a boil, then remove from heat immediately or separation will occur. Add the salt and black pepper and chill for 2 to 3 hours.

Garnish with the cilantro and serve immediately.

YIELD: 6 TO 8 SERVINGS

SILVER THATCH INN

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