Title: Sorrel and 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini