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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Lycopene foods
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Sorrel & Haricot Soup Recipe Index from Recipes 4U
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