Sorrel & Haricot Soup Recipe

Step 1

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.

Step 2

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.

Step 3

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"

Things You'll Need

  • 8oz Haricot beans
  • 1tb Sunflower oil
  • 1 Bay leaf
  • 1md Onion, thinly sliced
  • 25oz Stock
  • 6oz Sorrel leaves
  • 1oz Margarine
  • 6oz Soymilk
  • Salt & pepper
  • 4tb Freshly chopped parsley

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