Sorrel Haricot Soup
Ingredients| 8 oz haricot beans 1 tbsp sunflower oil 1 bay leaf 1 medium onion, thinly sliced 25 oz stock 6 oz sorrel leaves 1 oz margarine 6 oz soymilk 1 salt & pepper 4 tbsp freshly chopped parsley |
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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"
Servings:
4
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