sorrel & haricot soup
- Categories
- Soup/stew
- Appetizer
- Vegetarian
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Haricot beans |
| 1 tablespoon | Sunflower oil |
| 1 | Bay leaf |
| 1 medium | Onion, thinly sliced |
| 25 ounces | Stock |
| 6 ounces | Sorrel leaves |
| 1 ounce | Margarine |
| 6 ounces | Soymilk |
| Salt & pepper | |
| 4 tablespoons | Freshly chopped parsley |
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"
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