Sorrel & haricot soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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"