Wednesday, 8 December 2010

BUSH COOKING: Sorrel & Leek Soup

This is a very simple dish to create.
servings: 4
Kit Required:
Large Pot
Knife to Chop
x4 Bowls to Serve
4oz dried beans, soaked & cooked
2oz butter
large handful of chopped young sorrel leaves,
4 large chopped leeks
4 large chopped spuds
2.5 pints water/stock
1 tbsp single cream (optional)
Melt the butter in a pot, then add the vegetables & stir through. Sauté for a few mins. Add water/stock, then simmer for about 30 mins. Add the beans at the end, just to heat through. Serve with cream.

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