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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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From the Graham Kerr Cookbook. Ingredients:
2 1/2 cups beef stock |
1 small onion, sliced |
1 garlic clove, crushed |
1/2 small tomato, skinned and finely sliced |
salt and white pepper |
3 leaves sorrel, finely sliced |
1 tablespoon chopped parsley |
Directions:
1. Place onion, garlic and stock in a saucepan and simmer 8 minutes, or until onion is tender.
2. Lay tomato slices in 4 bowls or soup plates. Season with salt and white pepper. Top with sorrel and parsley.
3. Pour soup over tomatoes and herbs.
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