Sorrel & Haricot Soup Recipe
Recipe Ingredients
8 oz haricot beans
1 tbsp sunflower oil
1 bay leaf
1 medium onion, thinly sliced
25 oz stock
6 oz sorrel leaves
1 oz margarine
6 oz soymilk
1 salt & pepper
4 tbsp freshly chopped parsley
Recipe Preparation
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"
Servings: 4
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* Use soya flour or baking mix. When you require flour for baking, substitute it with soya flour or a soya baking mix such as Atkins baking mix. In most cases, you can change your favorite recipes that use standard wheat flour to use these low carb alternatives.
* Fiber is essential Cutting the carbohydrates in your meals usually leads to reduction in fiber as well. Look out for reduced carbohydrate recipes that are fiber-rich balance the equation.
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(includes guava, papaya & tomato sauce)
The nutrient lypcopene is a natural coloring agent and part of the same group of phytochemicals as carotene. This chemical is responsible for the dark red color of some fruit and vegetables.
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Sorrel & Haricot Soup Recipe Index from Recipes 4U
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