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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini