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Ingredients:
4 cups water
2 chicken bouillon cubes
2 cups chopped lettuce
1 cup chopped spinach leaves
1 cup chopped fresh sorrel
1 teaspoon chopped chevril
Salt and pepper
2 chicken bouillon cubes
2 cups chopped lettuce
1 cup chopped spinach leaves
1 cup chopped fresh sorrel
1 teaspoon chopped chevril
Salt and pepper
Recipe:
1. Bring water and chicken bouillon cubes to a boil.
2. Remove from heat and keep warm.
3. Saute chopped lettuce with only the water retained from washing.
4. Add the chopped sorrel and spinach which together should be roughly the same quantity as the lettuce.
5. Cook with the lettuce about five minutes then add to the hot chicken stock.
6. Serve with the chevril floating on top, after checking for seasoning
2. Remove from heat and keep warm.
3. Saute chopped lettuce with only the water retained from washing.
4. Add the chopped sorrel and spinach which together should be roughly the same quantity as the lettuce.
5. Cook with the lettuce about five minutes then add to the hot chicken stock.
6. Serve with the chevril floating on top, after checking for seasoning
Serves:
4