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.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

Comments

Although sorrel I like to add a little yogurt;)