Sorrel haricot soup
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Recipe by: zaccaria
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 oz Haricot beans 6 oz Sorrel leaves
1 tb Sunflower oil 1 oz Margarine
1 Bay leaf 6 oz Soymilk
1 md Onion, thinly sliced Salt pepper
25 oz Stock 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"
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