Spring soup rustic
Ingredients
2 handfuls (500 g) sorrel
2 lettuce
7-8 celery leaves
4 tbsp (40 ml) vegetable oil
2 eggs
1 cup (200 ml) milk
salt
Photo
Method
Well washed leaves of lettuce, celery and sorrel leaves finely and sauté in the oil, then pour 5 cups hot water, add salt and cook about 30 minutes. Thicken soup with eggs beaten with milk and serve.
Difficulty
Easy
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00