Description
A delicious and hearty soup.
Ingredients
-
Beans
100 g
-
Carrots
2 piece
-
Onion
-
Tomato
2 piece
-
Sorrel
100 ml
-
Cream
100 ml
-
Pepper white
0.25 tsp
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Butter
Cooking
Beans for 12 hours to soak in cold water (2.5 l). In the same water put the lid on slow fire.
Leeks thoroughly washed and cut into plates.
Onion cut into half rings.
Scald the tomatoes with boiling water, remove the skins and cut into quarters.
In a frying pan, melt 3 tbsp of butter and to extinguish on it leeks along with onions. To butter, add a little sunflower.
Then to the onions add the sliced carrots and sauté.
Steamed vegetables and tomatoes put in a pot and cook until the beans are tender (about an hour). Towards the end of cooking add salt and pepper.
Sorrel cut into strips. Honestly, I don't know why in the recipe the quantity of sorrel specified in the ml. So I decided that 80-100 grams of sorrel will be enough.
Heat the butter in a frying pan and about 10 minutes to put it on the sorrel.
When the beans are tender, the soup pour the cream and stir well.
Then add the sorrel, quickly bring to a boil, remove from heat and leave to stand, covered for 10 minutes.
Bread cut into squares and browned in butter.
Then the soup spill on plates and cover with slices of toasted bread.
Well, that's all. It is possible to try.
I think that fans of the vegetable and onion soups, this soup will satisfy.
Bon appetit!
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