From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Sorrel Soup With Eggs.html | 477 ++++++++++++++++++++----------------- 1 file changed, 263 insertions(+), 214 deletions(-) (limited to 'Recipes/Sorrel Soup With Eggs.html') diff --git a/Recipes/Sorrel Soup With Eggs.html b/Recipes/Sorrel Soup With Eggs.html index 02e9a12..5f32f6b 100644 --- a/Recipes/Sorrel Soup With Eggs.html +++ b/Recipes/Sorrel Soup With Eggs.html @@ -1,262 +1,311 @@ - + - - - - - - -
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Sorrel Soup With Eggs

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- - - Prep Time: 30 min - Cook Time: 20 min - Servings: 4 - - - Source: - - - + + + Prep Time: 30 min + + Cook Time: 20 min + + Servings: 4 + + + + Source: + +

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Ingredients

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300 g fresh sorrel leaves

1 litre of vegetable stock

1 tablespoon butter

1 tablespoon flour

4 tablespoons sour cream

salt, pepper

4 hard boiled eggs

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Ingredients

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+ 300 g fresh sorrel leaves +

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+ 1 litre of vegetable stock +

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+ 1 tablespoon butter +

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+ 1 tablespoon flour +

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+ 4 tablespoons sour cream +

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salt, pepper

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+ 4 hard boiled eggs +

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Directions

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1.
Pick over the sorrel.
Remove and discard. Rinse and finely chop the leaves.

2
Melt butter in a saucepan, add sorrel leaves, and salt.
Cover and stew over a low heat for 5 minutes.

3
Mix flour with 2 tablespoons of cold stock into a smooth paste.
Add to the sorrel. Stirring constantly add the remaining stock and simmer for a further 10 minutes.

4
When the soup thickens remove from the heat, season with salt and pepper and slowly add small quantities
of sour cream taking care not to curdle it.

5
Place an egg in a soup plate, pour the soup over it and serve immediately.

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Directions

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+ 1.
Pick over the sorrel.
Remove and discard. Rinse and + finely chop the leaves. +

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+ 2
Melt butter in a saucepan, add sorrel leaves, and salt.
Cover + and stew over a low heat for 5 minutes. +

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+ 3
Mix flour with 2 tablespoons of cold stock into a smooth + paste.
Add to the sorrel. Stirring constantly add the + remaining stock and simmer for a further 10 minutes. +

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+ 4
When the soup thickens remove from the heat, season with + salt and pepper and slowly add small quantities
of sour cream + taking care not to curdle it. +

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+ 5
Place an egg in a soup plate, pour the soup over it and + serve immediately. +

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