Black Bean Soup
2 c Black turtle soup beans
1 c Onion; coarsely chopped
1 c Celery with leaves;
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
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
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