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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Sorrel & Haricot Soup

8 oz Haricot beans

1 tb Sunflower oil

1 Bay leaf

1 md Onion, thinly sliced

25 oz Stock

6 oz Sorrel leaves

1 oz Margarine

6 oz Soymilk

Salt & pepper 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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