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

1. Soak beans overnight.
2. Boil them in water with the oil, bay leaf and onion.
3. Drain and discard the bay leaf.
4. Briefly blend the beans.
5. Gradually mix in the stock.
6. Finely chop the sorrel leaves.
7. Melt the margarine in a pot on medium heat.
8. Stir in the sorrel leaves and let them soften.
9. Rub them through a sieve into the beans.
10. Heat the soup to just below boiling point.
11. Stir in the soymilk.
12. Season to taste.
13. 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)