Vegetarian Vegetable Vegetables
Hors d'oeuvre France Europe
100g/4oz Fresh Sorrel, washed, de-stalked
1 Lettuce, washed and shredded
100g/4oz Fresh Spinach, washed, de-stalked
1 large bunch Flat Leaved Parsley
120ml/4 fl.oz. Crème Frâiche
Plenty of Salt and White Pepper
Rye Bread to serve
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.
Place the water, parsley stalks, salt and pepper in a large saucepan, bring to the boil
add the remaining ingredients. Mix well,
reduce the heat and simmer for 10 minutes.
Remove the parsley stalks, check the seasoning then stir in the crème fraiche.
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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