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Sorrel & Haricot Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 oz Haricot beans

    2. 1 tb Sunflower oil

    3. 1 Bay leaf

    4. 1 md Onion, thinly sliced

    5. 25 oz Stock

    6. 6 oz Sorrel leaves

    7. 1 oz Margarine

    8. 6 oz Soymilk

    9. Salt & pepper 4 tb Freshly chopped parsley

    Instructions Jump to Ingredients ↑

    1. 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"

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