| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Soups, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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