From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Sorrel Soup With Eggs.html | 79 +++++++++++--------------------------- 1 file changed, 22 insertions(+), 57 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 118a0ed..02e9a12 100644 --- a/Recipes/Sorrel Soup With Eggs.html +++ b/Recipes/Sorrel Soup With Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Sorrel Soup With Eggs

-

-

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

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Ingredients

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Directions

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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