Graham Kerr

16 Billabong

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Rich beef stock 2½ cups 1 pint 570 milliliters
Onion 1 small 2 oz. 60 grams
Garlic cloves 1 1 1
Tomato ½ small 3 oz. 85 grams
White pepper To taste To taste To taste
Sorrel* 3 leaves 3 leaves 3 leaves
Salt To season To season To season
Parsley 1 tbsp. 1 tbsp. 5 grams

*lf sorrel is not available substitute 3 fresh spinach leaves and add 1 teaspoon lemon juice.

Method

Method of Preparation

  1. Make and clarify beef stock.
  2. Slice onion 1/16-inch thick.
  3. Crush garlic.
  4. Skin and slice tomato and sorrel finely.
  5. Chop parsley.

Method of Cookery

  1. Place onion and crushed garlic in a saucepan and cover with stock. Simmer 8 minutes until onion is tender.
  2. Lay tomato slices in soup plates, dust with salt and white pepper, finely sliced sorrel and parsley.
  3. Pour boiling soup and onions over tomatoes and herbs.

Serving

Soup can be poured or ladled at the table, the warm soup plates being placed in front of the guests with tomato and herbs added.

© 1966 Graham Kerr. All rights reserved.

Photos