Spring soup
Ingredients
2 handfuls (500 g) sorrel
5-6 sprigs of fresh garlic (leaves)
3 tbsp (30 ml) vegetable oil
1 tbsp (10 g) flour
1 cup (200 g) couscous
20 g butter
parsley
salt
Method
Sorrel leaves and garlic are washed thoroughly under running water, cut into small pieces and smothered in vegetable oil. Sprinkle with flour and pour 5 cups boiling salted water. Then and cous put up. Soup, add salt and boil over low heat until ready. Sprinkle with chopped parsley and taste with the butter.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Although sorrel I like to add a little yogurt;)