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Cousinette    Veg   HT   SP    French    30mins



Serves  4      Hot  Vegetarian Vegetable Vegetables Soups  Starter  Hors d'oeuvre  France  Europe




100g/4oz Fresh Sorrel, washed, de-stalked finely shredded

1 Lettuce, washed and shredded

100g/4oz Fresh Spinach, washed, de-stalked finely shredded

1 large bunch Flat Leaved Parsley

120ml/4 fl.oz. Crème Frâiche

1L/35fl.oz. Water

Plenty of Salt and White Pepper

Rye Bread to serve




1. Wash the parsley well then tie into a  bunch with string. Cut of the top leafy parts and chop roughly, reserving the bunch of stalks still tied together.


2. Place the water, parsley stalks, salt and pepper in a large saucepan, bring to the boil then add the remaining ingredients. Mix  well, reduce the heat and simmer for 10 minutes.


3. Remove the parsley stalks, check the seasoning then stir in the crème fraiche.


4. To serve - place a piece of rye bread into 4 individual serving bowls then pour the soup over the top. Serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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