French Style Red Sorrel Two Bean Soup Recipe
A high protein French recipe with extra virgin olive oil - extra virgin, butter (unsalted), red onion - minced. Ready in 40 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
22 steps- 1
To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare
french beans - washed(1 cup)sorrel leaves (gongura) - shredded(2 cups) - 2
Check that the butter is at room temperature
butter (unsalted)(1 tablespoon) - 3
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
french beans - washed(1 cup)salt - to tasteblack pepper powder - to tasteblack eyed beans (lobia) - cooked(1 cup) - 4
Drain when done and keep aside till required
- 5
Separate sorrel leaves from stalks, and slice away any thick mid vein
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 6
Wash and drain the sorrel and shred the leaves
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 7
Wash, trim and mince leek and fennel
fennel bulb - washed(2 tablespoon)leek - washed(2 tablespoon) - 8
Thinly slice onion and beans, wash and mince tarragon and parsley
red onion - minced(1 cup)french beans - washed(1 cup)tarragon - fresh and minced (1/4 if dried tarragon used)(1/2 tablespoon)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon)black eyed beans (lobia) - cooked(1 cup) - 9
Heat a thick bottomed pan and add the olive oil
extra virgin olive oil - extra virgin(1 tablespoon) - 10
Heat on low flame till it is warm but not smoking
- 11
Add butter, let it melt
butter (unsalted)(1 tablespoon) - 12
Add onion, sauté
red onion - minced(1 cup) - 13
Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown
fennel bulb - washed(2 tablespoon)leek - washed(2 tablespoon) - 14
Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown
french beans - washed(1 cup)vegetable stock(4 cups)black eyed beans (lobia) - cooked(1 cup) - 15
Add celery slices, saute
celery - washed(1 tablespoon) - 16
Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers
vegetable stock(4 cups) - 17
Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 18
Add the seasoning (salt and pepper) and stir
salt - to tasteblack pepper powder - to taste - 19
Add the cooked black eyed peas, stir and let it cook for 2-3 minutes
black pepper powder - to tasteblack eyed beans (lobia) - cooked(1 cup) - 20
Add minced parsley and tarragon, stir
red onion - minced(1 cup)tarragon - fresh and minced (1/4 if dried tarragon used)(1/2 tablespoon)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 21
Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame
fresh cream - light one(1/2 cup) - 22
Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner
french beans - washed(1 cup)sorrel leaves (gongura) - shredded(2 cups)
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French Style Red Sorrel Two Bean Soup Recipe
A high protein French recipe with extra virgin olive oil - extra virgin, butter (unsalted), red onion - minced. Ready in 40 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare
french beans - washed(1 cup)sorrel leaves (gongura) - shredded(2 cups) - 2
Check that the butter is at room temperature
butter (unsalted)(1 tablespoon) - 3
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
french beans - washed(1 cup)salt - to tasteblack pepper powder - to tasteblack eyed beans (lobia) - cooked(1 cup) - 4
Drain when done and keep aside till required
- 5
Separate sorrel leaves from stalks, and slice away any thick mid vein
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 6
Wash and drain the sorrel and shred the leaves
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 7
Wash, trim and mince leek and fennel
fennel bulb - washed(2 tablespoon)leek - washed(2 tablespoon) - 8
Thinly slice onion and beans, wash and mince tarragon and parsley
red onion - minced(1 cup)french beans - washed(1 cup)tarragon - fresh and minced (1/4 if dried tarragon used)(1/2 tablespoon)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon)black eyed beans (lobia) - cooked(1 cup) - 9
Heat a thick bottomed pan and add the olive oil
extra virgin olive oil - extra virgin(1 tablespoon) - 10
Heat on low flame till it is warm but not smoking
- 11
Add butter, let it melt
butter (unsalted)(1 tablespoon) - 12
Add onion, sauté
red onion - minced(1 cup) - 13
Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown
fennel bulb - washed(2 tablespoon)leek - washed(2 tablespoon) - 14
Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown
french beans - washed(1 cup)vegetable stock(4 cups)black eyed beans (lobia) - cooked(1 cup) - 15
Add celery slices, saute
celery - washed(1 tablespoon) - 16
Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers
vegetable stock(4 cups) - 17
Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame
sorrel leaves (gongura) - shredded(2 cups)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 18
Add the seasoning (salt and pepper) and stir
salt - to tasteblack pepper powder - to taste - 19
Add the cooked black eyed peas, stir and let it cook for 2-3 minutes
black pepper powder - to tasteblack eyed beans (lobia) - cooked(1 cup) - 20
Add minced parsley and tarragon, stir
red onion - minced(1 cup)tarragon - fresh and minced (1/4 if dried tarragon used)(1/2 tablespoon)parsley leaves - fresh and minced (1/4 if dried parsley used)(1/2 tablespoon) - 21
Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame
fresh cream - light one(1/2 cup) - 22
Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner
french beans - washed(1 cup)sorrel leaves (gongura) - shredded(2 cups)
Rate this recipe
