French Style Red Sorrel Two Bean Soup Recipe

Step 1: To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare

Step 2: Check that the butter is at room temperature

Step 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

Step 4: Drain when done and keep aside till required

Step 5: Separate sorrel leaves from stalks, and slice away any thick mid vein

Step 6: Wash and drain the sorrel and shred the leaves

Step 7: Wash, trim and mince leek and fennel

Step 8: Thinly slice onion and beans, wash and mince tarragon and parsley

Step 9: Heat a thick bottomed pan and add the olive oil

Step 10: Heat on low flame till it is warm but not smoking

Step 11: Add butter, let it melt

Step 12: Add onion, sauté

Step 13: Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown

Step 14: Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown

Step 15: Add celery slices, saute

Step 16: Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers

Step 17: Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame

Step 18: Add the seasoning (salt and pepper) and stir

Step 19: Add the cooked black eyed peas, stir and let it cook for 2-3 minutes

Step 20: Add minced parsley and tarragon, stir

Step 21: Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame

Step 22: Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner