Ingredients
- 25 stock
- 1 bay leaf
- 250 gr haricot beans
- 170 ml soymilk
- 28 gr margarine
- 16 ml sunflower oil
- 12 gr sorrel leaves
- 7 gr parsley (freshly chopped)
- 1 slice onion
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"
