Sorrel & Haricot Soup
Serves:
Ingredients:
8
oz
Haricot beans
1
tb
Sunflower oil
1
Bay leaf
1
md
Onion, thinly sliced
25
oz
Stock
6
oz
Sorrel leaves
1
oz
Margarine
6
oz
Soymilk
Salt & pepper
4
tb
Freshly chopped parsley
Method:
Soak beans overnight.
Boil them in water with the oil, bay leaf & onion.
Drain & discard the bay leaf.
Briefly blend the beans.
Gradually mix in the stock.
Finely chop the sorrel leaves.
Melt the margarine in a pot on medium heat.
Stir in the sorrel leaves & let them soften.
Rub them through a sieve into the beans.
Heat the soup to just below boiling point.
Stir in the soymilk.
Season to taste.
Serve with parsley garnish.
Gail Duff, "A Book of Herbs & Spices"