Sorrel and haricot soup

Yield: 4 Servings

Measure Ingredient
8 ounces Haricot beans
1 tablespoon Sunflower oil
1 \N Bay leaf
1 medium Onion, thinly sliced
25 ounces Stock
6 ounces Sorrel leaves
1 ounce Margarine
6 ounces Soymilk
\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

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