Sorrel & Haricot Soup
Description
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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