NO PHOTO
Ingredients
Servings
- stock
- sorrel, washed and cut up2 bunch
- endive, washed and cut up1 bunch
- lettuce, washed and cut up1 head
- chervil, small; washed and cut up1 bunch
- celery, washed and cut up1 stick
- carrot, washed and cut up1
- onion, peeled and cut up1
- French bread, sliced; toasted
- Parmesan cheese, grated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Boil everything except for the bread and cheese in the stock for an hour.
Put some slices of toasted French roll into a bowl, and pour the soup over them.
Serve with grated Parmesan.