Sorrel& Haricot Soup

1. Soak beans overnight.
2. Boil them in water with the oil, bay leaf onion.
3. Drain discard the bay leaf.
4. Briefly blend the beans.
5. Gradually mix in the stock.
6. Finely chop the sorrel leaves.
7. Melt the margarine in a pot on medium heat.
8. Stiri in the sorrel leaves let them soften.
9. Rub them through a sieve into the beans.
10. Heat the soup to just below boiling point.
11. Stir in the soymilk.
12. Seasoni to taste.
13. Serve with parsley garnish.
14. Gail Duff, A Book of Herbsi Spices.