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| RECIPE FOR SORREL & HARICOT SOUP |
Title: Sorrel & Haricot Soup
Category: Vegetarian
Serves: 4
Ingredients:
| 8.00 | oz | Haricot beans | | 1.00 | tb | Sunflower oil | | 1.00 | | Bay leaf | | 1.00 | md | Onion, thinly sliced | | 25.00 | oz | Stock | | 6.00 | oz | Sorrel leaves | | 1.00 | oz | Margarine | | 6.00 | oz | Soymilk | | | Salt & pepper | | 4.00 | tb | Freshly chopped parsley |
Instructions:
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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