Sorrel & Haricot Soup

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"