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Organic Bean Soup With Sea Beans And Sorrel (hl)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables	Italian	Bean-, Ss	4	Servings

INGREDIENTS

1/4	c	Fava beans, cooked peeled
		and reserved
1/4	c	Cranberry beans, cooked and
		reserved
1/4	c	Sea beans, blanched
1/4	c	Garden peas
1/4	c	Green and yellow roma beans
		cut cooked and reserved
1/4	c	Purslane, picked
1	lb	Italian parsley, blanched
		refreshed in cold water
		pureed in blender
1	lb	Lambs quarters wild spinach
		blanched refreshed in
		cold
		water pureed in blender
		if not available
		substitute
		spinach
1/4	lb	Sorrel, cut into chiffonade
1	T	Butter
		Salt and pepper
		1 quart vegetable
		stock-
1		Carrot
1		Rib celery
1		Onion
1		Leek
1/4	c	Chives
1/4	c	Tarragon
1/4	c	Thyme
1/4	c	Italian parsley
1	qt	Water

INSTRUCTIONS

Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to
3 minutes. Strain beans, reserving the liquid, and place beans in a
heated soup bowl. Add parsley puree, spinach puree and butter to the
reserved liquid. Bring to a boil and puree with a hand blender, add
purslane. Season to taste. Pour over the top of the beans. Garnish
with the chiffonade of sorrel.  Yield: 4 servings  Nutritional
information: 443 calories and 9 grams of fat  VEGETABLE STOCK  In a
saucepan steam the vegetables in a small amount of water for 8  to 10
minutes. Add the herbs and remaining water and simmer for 20  minutes.
Strain and reserve.  Courtesy of Ex. Chef Tom Colicchio, Gramercy
Tavern, NYC  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net>  Recipe by:
RECIPE FOR HEALTH SHOW #RHG297  Posted to MC-Recipe Digest V1 #812 by
4paws@netrax.net  (Shermeyer-Gail) on Sep 27, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 145 Calories From Fat: 66 Total Fat: 7.6g Cholesterol: 7.7mg Sodium: 121.1mg Potassium: 468.4mg Carbohydrates: 17.4g Fiber: 4.5g Sugar: 3.3g Protein: 5g