Sorrel & haricot soup

4 servings

Ingredients

QuantityIngredient
8ouncesHaricot beans
1tablespoonSunflower oil
1Bay leaf
1mediumOnion, thinly sliced
25ouncesStock
6ouncesSorrel leaves
1ounceMargarine
6ouncesSoymilk
Salt & pepper
4tablespoonsFreshly 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"