Sorrel and Haricot Soup
- 8 ounces haricot beans
- 1 tablespoon sunflower oil
- 1 each bay leaves
- 1 medium onions thinly sliced
- 25 ounces stock
- 6 ounces sorrel leaves
- 1 ounce margarine
- 6 ounces soy milk
- 1 x salt and black pepper
- 4 tablespoons parsley leaves chopped
- 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 soymilk.
- Season to taste.
- Serve with parsley garnish.
haricot beans, sunflower oil, bay leaves, onions, stock, sorrel leaves, margarine, soy milk, salt, parsley
Taken from recipeland.com/recipe/v/sorrel-haricot-soup-36257 (may not work)