Title: Sorrel & Haricot Soup
Categories: Soup Appetizer Vegetarian
Yield: 4 Servings

8	oz	Haricot beans
1	tb	Sunflower oil
1		Bay leaf
1	md	Onion, thinly sliced
25	oz	Stock
6	oz	Sorrel leaves
1	oz	Margarine
6	oz	Soymilk
		Salt & pepper
4	tb	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"

previous

next