### TranslatedIngredients: 1 tablespoon Extra Virgin Olive Oil - extra virgin,1 tablespoon Butter (unsalted),1 cup Red onion - minced,2 tablespoon Fennel bulb - washed,2 tablespoon Leek - washed,1 cup French Beans - washed,1 tablespoon Celery - washed,2 cups Sorrel Leaves (Gongura) - shredded,4 cups Vegetable stock,Salt - to taste,Black pepper powder - to taste,1/2 tablespoon Tarragon - fresh and minced (1/4 tablespoon if dried tarragon used),1/2 tablespoon Parsley leaves - fresh and minced (1/4 tablespoon if dried parsley used),1 cup Black Eyed Beans (Lobia) - cooked,1/2 cup Fresh cream - light one ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: French ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making French Style Red Sorrel Two Bean Soup Set all the ingredients ready to prepare. Check that the butter is at room temperature.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.Drain when done and keep aside till required. Separate sorrel leaves from stalks, and slice away any thick mid vein.Wash and drain the sorrel and shred the leaves. Wash, trim and mince leek and fennel. Thinly slice onion and beans, wash and mince tarragon and parsley.Heat a thick bottomed pan and add the olive oil. Heat on low flame till it is warm but not smoking.Add butter, let it melt. Add onion, sauté.Add fennel and leek slices, sauté for about 5 minutes on low flame, stirring frequently so they do not brown.Add sliced french beans, sauté for 5 minutes on low flame, stirring frequently so the vegetables do not brown.Add celery slices, saute. Add the stock, bring it to a boil and then reduce the flame to low so the stock simmers.Add the sorrel leaves, bring once more to a boil and then simmer for about 10 minutes on low flame.Add the seasoning (salt and pepper) and stir.Add the cooked black eyed peas, stir and let it cook for 2-3 minutes. Add minced parsley and tarragon, stir.Add the cream after reserving about 2 tablespoons for garnish, and stir, keeping the stove on low flame.Serve French Style Red Sorrel Two Bean Soup along with Garlic Bread for a weeknight dinner.