• 2 cups large lima beans, soaked
• 1 bay leaf, 4 parsley sprigs, 2 thyme sprigs
• Salt and pepper
• 1 Tbs. butter
• ½ c. finely diced leek or onion
• 1 c. chopped parsley
• 2 c. sorrel, stems removed and leaves chopped
• ¼ c. cream

Drain the beans, then boil in 1 quart fresh water in a soup pot for 10 minutes.  Add the bay leaf, parsley sprigs, and thyme, lower the heat, and simmer for 30 minutes.  Add 1 tsp. salt and continue cooking until tender, 15 minutes or so.  Drain, but reserve the broth.  Run your fingers through the beans to loosen the skins, then remove them.  This is a fiddly step, but makes the beans easier to digest and gives them a silky texture.  Melt the butter in a skillet, add the leek or onion and ¾ c. of the parsley and cook over medium heat until onion is soft, about 5 minutes.  Add the sorrel and cook until it has wilted.  Stir in 1 cup of the bean broth and simmer until most of it has evaporated.  Add beans, cream and remaining parsley.  Thin with additional broth if necessary.  Taste for seasonings and serve.

From Vegetarian Cooking for Everyone by Deborah Madison