Sorrel & Haricot Soup
Yield
4 servingsPrep
10 minCook
30 minReady
6 hrsLow Cholesterol, Trans-fat Free
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
|
*
|
| 4 | tablespoons |
parsley leaves
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
|
*
|
| 6E+1 | ml |
parsley leaves
chopped |
|
Directions
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.
