Recipe for Organic Bean Soup with Sea Beans and Sorrel (Hl)

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/4 cup	Fava beans, cooked, peeled and reserved
1/4 cup	Cranberry beans, cooked and reserved
1/4 cup	Sea beans, blanched
1/4 cup	Garden peas
1/4 cup	Green and yellow roma beans, cut, cooked and reserved
1/4 cup	Purslane, picked
1 lb	Italian parsley, blanched, refreshed in cold water, pureed in blender
1 lb	Lambs quarters wild spinach, blanched, refreshed in cold water, pureed in blender, if not available substitute spinach
1/4 lb	Sorrel, cut into chiffonade
1 tbl	Butter
	Salt and pepper 1 quart vegetable
	----------------- stock ----------------
1 x	Carrot
1 x	Rib celery
1 x	Onion
1 x	Leek
1/4 cup	Chives
1/4 cup	Tarragon
1/4 cup	Thyme
1/4 cup	Italian parsley

Instructions:

Instructions: Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add 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 minutes. Add the herbs and remaining water and simmer for 20 minutes.

Strain and reserve.

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