French Style 2 Bean Sorrel Soup - Nutritious, Warming, Easy
French style 2 Bean Sorrel Soup made from Red veined sorrel leaves, french beans, black eyed peas, tarragon, parsley and fennel. Tasty, nutritious soup for chill weather
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
- 2 cups sorrel leaves shredded and thick midriff removed
- 2 tbsp fennel bulb washed, trimmed, minced
- 2 tbsp leek washed, trimmed, minced
- 1 tbsp celery stalk washed, trimmed, minced
- 1/2 tbsp tarragon minced
- 1/2 tbsp parsley minced
- 1 cup red onion minced
- 1 cup french beans washed, trimmed, sliced thinly
- 1 tbsp olive oil extra virgin
- 1 tbsp butter unsalted
- 4 cups stock
- To Taste salt
- To Taste pepper freshly ground
- 1 cup cooked black eyed peas
- 1/2 cup light cream includes 2 tablespoons for garnish
Measure and set all the ingredients ready to prepare. Check that the butter is at room temperature.
If the black eyed beans are not cooked, pressure cook for 2 whistles with enough water to just cover the beans, and add a little salt before setting it on the stove. Drain when done and keep aside till required.
Separate sorrel leaves from stalks, and slice away any thick mid vein.
Wash and drain the sorrel and shred the leaves.
Wash, trim and mince leek and fennel and celery. Thinly slice onion and beans, wash and mince tarragon and parsley.
Heat a thick bottomed pan and add the olive oil. Heat on low flame till it is warm but not smoking.
Add butter, let it melt.
Add onion, sauté for 3 - 4 minutes on low flame, stirring so the onions do not brown.
Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown.
Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown.
Add celery slices, sauté
Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers.
Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame.
Add the seasoning (salt and pepper) and stir.
Add the cooked black eyed peas, stir and let it cook for 2-3 minutes. Add minced parsley and tarragon, stir.
Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame.
Serve hot with herbed bread and garnished with cream.