Organic bean soup with sea beans and sorrel (hl)

Yield: 4 Servings

Measure Ingredient
¼ cup Fava beans; cooked, peeled and reserved
¼ cup Cranberry beans; cooked and reserved
¼ cup Sea beans; blanched
¼ cup Garden peas
¼ cup Green and yellow roma beans; cut, cooked and reserved
¼ cup Purslane; picked
1 pounds Italian parsley; blanched, refreshed in cold water, pureed in blender
1 pounds Lambs quarters wild spinach; blanched, refreshed in cold water, pureed in blender, if not available substitute spinach
¼ pounds Sorrel; cut into chiffonade
1 tablespoon Butter
Salt and pepper -1 quart vegetable stock---
1 Carrot
1 Rib celery
1 Onion
1 Leek
¼ cup Chives
¼ cup Tarragon
¼ cup Thyme
¼ cup Italian parsley
1 quart Water

Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade of sorrel.

Yield: 4 servings

Nutritional information: 443 calories and 9 grams of fat VEGETABLE STOCK

In a saucepan steam the vegetables in a small amount of water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes.

Strain and reserve.

Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG297 Posted to MC-Recipe Digest V1 #812 by 4paws@... (Shermeyer-Gail) on Sep 27, 1997

Similar recipes