Black Bean Soup

Title:
Black Bean Soup

Yield:
8 Servings

Categories:
Soups,
Stews




Ingredients:





     2 c  Black turtle soup beans


     1 c  Onion; coarsely chopped


     1 c  Celery with leaves;


          -coarsely chopped


     1 md Carrot; chopped


     1    Bay leaf


     1 pn Thyme


     1 tb Worcestershire sauce


 2 1/2 qt Water


     3    Smoked ham hocks


     1 c  Chicken stock


     1 ds Salt; to taste


     1 ds Crushed peppercorns; to


          -taste


   1/4 c  Dry Sack Sherry






 CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces


 lean, diced salt pork or 1 pound cooked, diced bacon. In place of the


 chicken stock, you may substitute an appropriate amount of chicken base or


 prepared bouillon cubes.


 


 STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other


 ingredients except salt, pepper, and sherry. Simmer at least three hours or


 until a bean will crush easily.


 


 CHEF'S NOTE: An optional method of preparing this soup that we do not use


 includes this step: Remove the bay leaf and ham hocks, and puree beans in
a


 food mill or sieve.


 


 STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the


 consistency to your preference.


 


 * If too thin, add a little roux made of equal parts butter and flour. Stir


 over heat until rich and creamy.


 


 * If too thick, add a small amount of chicken stock.


 


 To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and


 lace all over with Dry Sack Sherry. Top with a dollop of sour cream.


 Suggested Wine: Gamay Beaujolais Serving Ideas


 : Top with grated egg,sliced onions,dry sherry or sour cream


 Nutr. Assoc. : 1363 4437 0 342 0 0 0 1492 92 260 2516 999 0