Sorrel & Haricot Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Haricot beans,
1 tbsp: Sunflower oil,
1: Bay leaf,
1 medium: Onion, thinly sliced
25 ounce: Stock,
6 ounce: Sorrel leaves,
1 ounce: Margarine,
6 ounce: Soymilk,
Salt & pepper,
4 tbsp: Freshly chopped parsley,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp