Yield: 4 servings
|8 ounces||Haricot beans|
|1 tablespoon||Sunflower oil|
|1 \N||Bay leaf|
|1 medium||Onion, thinly sliced|
|6 ounces||Sorrel leaves|
|\N \N||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"