Billabong
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From the Graham Kerr Cookbook. Posted for ZWT 5.
- Ready In:
- 13mins
- Serves:
- Units:
ingredients
- 2 1⁄2 cups beef stock
- 1 small onion, sliced
- 1 garlic clove, crushed
- 1⁄2 small tomatoes, skinned and finely sliced
- salt and white pepper
- 3 leaves sorrel, finely sliced
- 1 tablespoon chopped parsley
directions
- Place onion, garlic and stock in a saucepan and simmer 8 minutes, or until onion is tender.
- Lay tomato slices in 4 bowls or soup plates. Season with salt and white pepper. Top with sorrel and parsley.
- Pour soup over tomatoes and herbs.
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RECIPE MADE WITH LOVE BY
@Chocolatl
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@Chocolatl
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"From the Graham Kerr Cookbook. Posted for ZWT 5."
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