Title: Organic Bean Soup with Sea Beans and Sorrel (Hl)
Categories: Bean-, Ss
Yield: 4 Servings

1/4 c Fava beans; cooked, peeled
-and reserved
1/4 c Cranberry beans; cooked and
-reserved
1/4 c Sea beans; blanched
1/4 c Garden peas
1/4 c Green and yellow roma beans;
-cut, cooked and reserved
1/4 c Purslane; picked
1 lb Italian parsley; blanched,
-refreshed in cold water,
-pureed in blender
1 lb Lambs quarters wild spinach;
-blanched, refreshed in cold
-water, pureed in blender,
-if not available substitute
-spinach
1/4 lb Sorrel; cut into chiffonade
1 tb Butter
Salt and pepper
---1 quart vegetable
-stock---
1 Carrot
1 Rib celery
1 Onion
1 Leek
1/4 c Chives
1/4 c Tarragon
1/4 c Thyme
1/4 c Italian parsley
1 qt Water

Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3
minutes. Strain beans, reserving the liquid, and place beans in a heated
soup bowl. Add parsley puree, spinach puree and butter to the reserved
liquid. Bring to a boil and puree with a hand blender, add purslane. Season
to taste. Pour over the top of the beans. Garnish with the chiffonade of
sorrel.

Yield: 4 servings

Nutritional information: 443 calories and 9 grams of fat

VEGETABLE STOCK

In a saucepan steam the vegetables in a small amount of water for 8 to 10
minutes. Add the herbs and remaining water and simmer for 20 minutes.
Strain and reserve.

Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHG297

Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997