Sorrel & Haricot Soup
Yield
8 servingsPrep
10 minCook
10 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
to taste |
*
|
| 4 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
haricot beans
|
* |
| 15 | ml |
sunflower oil
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | medium |
onions
thinly sliced |
|
| 722.5 | ml/g |
stock
|
|
| 173.4 | ml/g |
sorrel leaves
|
* |
| 28.9 | ml/g |
margarine
|
|
| 173.4 | ml/g |
soy milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Soak beans overnight.
Boil them in water with the oil, bay leaf andamp; 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.
