Sorrel & haricot soup
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Sorrel & haricot soup
  Soups    Appetizers    Vegetarian  
Last updated 6/12/2012 1:01:07 AM. Recipe ID 24423. Report a problem with this recipe.
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      Title: Sorrel & haricot soup
 Categories: Soups, Appetizers, Vegetarian
      Yield: 4 servings
 
      8 oz Haricot beans
      1 tb Sunflower oil
      1    Bay leaf
      1 md Onion, thinly sliced
     25 oz Stock
      6 oz Sorrel leaves
      1 oz Margarine
      6 oz Soymilk
           Salt & pepper
      4 tb Freshly chopped parsley
 
  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.
  
  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.
  
  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"
 




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Recipe ID 24423 (Apr 03, 2005)

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