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Organic Bean Soup With Sea Beans And Sorrel (Hl)
Ingredients
- 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 cool water, pureed in blender
- 1 lb Lambs quarters wild spinach, blanched, refreshed in cool water, pureed in blender, if not available substitute spinach
- 1/4 lb Sorrel, cut into chiffonade
- 1 Tbsp. Butter
- Salt and pepper 1 qt vegetable
- 1 x Carrot
- 1 x Rib celery
- 1 x Onion
- 1 x Leek
- 1/4 c. Chives
- 1/4 c. Tarragon
- 1/4 c. Thyme
- 1/4 c. Italian parsley
- 1 quart Water
Directions
- Heat vegetable stock in a saucepan. Add in all beans and simmer for 2 to 3 min. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add in parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add in purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade of sorrel.
- Yield: 4 servings
- VEGETABLE STOCK
- In a saucepan steam the vegetables in a small amount of water for 8 to 10 min. Add in the herbs and remaining water and simmer for 20 min.
- Strain and reserve.
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