| 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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