A recipe for Sorrel and Haricot Soup. Follow the simple recipe instructions for Sorrel and Haricot Soup shared by other home cooking experts.
Ingredients
8 oz. Haricot beans1 Tbs. Sunflower oil
1 Bay leaf
1 med. Onion, thinly sliced
25 oz. Stock
6 oz. Sorrel leaves
1 oz. Margarine
6 oz. Soy milk
Salt and pepper
4 Tbs. Freshly chopped parsley
Directions
Soak beans overnight. Boil them in water with the oil, bay leaf and onion. Drain and 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 and let them soften. Rub them through a sieve into the beans. Heat the soup to just below boiling point. Stir in the soy milk. Season to taste. Serve with parsley garnish. Gail Duff, A Book of Herbs and Spices.
