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| Black Bean Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 8
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Ingredients
2 cup black turtle soup beans
1 cup onion; coarsely chopped
1 cup celery with leaves; coarsely chopped
1 medium carrot; chopped
1 bay leaf
1 pinch thyme
1 tablespoon worcestershire sauce
2 1/2 quart water
3 smoked ham hocks
1 cup chicken stock
1 dash salt; to taste
1 dash crushed peppercorns; to taste
1/4 cup dry sack sherry
Cooking Directions:
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
stews,soups&
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