Title: Black bean soup #4
 Categories: Soup
      Yield: 8 Servings
 
      2 c  Dried black beans
      1 md Onion; finely diced
      3 tb Butter or oil
      1 sm Carrot; peeled and
           -finely diced
      1    Celery stalk; finely diced
      6 c  Fresh or canned chicken
           -broth
      1    Ham hock
      1 ts Thyme
    1/4 c  Lemon juice
    1/4 c  Dry sherry
           Sour cream
           Chopped fresh dill
 
   This is a great Central and South American favorite that can be used
  as the base for many other recipes.
  
   THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of
  water and soak at least 8 hours or up to 10. Or, for a quick-cook
  method, place beans in hot water for 1 hour before continuing with
  the recipe. Combine onion and oil in a 2-quart pot over medium heat
  on top of the stove and cook, stirring occasionally, for 5 minutes.
  Add the carrot and celery and cook another 5 minutes. Add the drained
  beans, stock, ham hock, thyme. Cover, increase heat to high and bring
  to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours.
  Place beans and liquid in a food processor or blender and puree until
  smooth. Pour the puree back into the pot and add lemon juice and
  sherry. Place a dollop of sour cream in each soup bowl and sprinkle
  with some chopped fresh dill. Pour the piping hot soup at the table.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe