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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