Black Bean Soup

* Exported from MasterCook *

Black Bean Soup

Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups 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 quarts 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

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.

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Suggested Wine: Gamay Beaujolais
Serving Ideas : Top with grated egg,sliced onions,dry sherry or sour cream


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