Sorrel & Haricot Soup Recipe


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Sorrel & Haricot Soup Recipe from Recipes 4U

 

Sorrel & Haricot Soup Recipe

Recipe 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

Recipe Preparation

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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Sorrel & Haricot Soup Recipe Index from Recipes 4U

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This Sorrel & Haricot Soup Recipe is one of our Vegetarian Recipes, which come from visitor submissions and public domain sources. Of course, as there are over 50,000 recipes in the cookbook it would be a massive culinary exercise to prepare and test every single recipe, so please take care, and double check everything and use common sense. If you spot any mistakes, please let us know.


 

Sorrel & Haricot Soup Recipe

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