Black bean soup #4
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35673. Report a problem with this recipe.
Title: Black bean soup #4
Yield: 8 Servings
2 c Dried black beans
1 md Onion; finely diced
3 tb Butter or oil
1 sm Carrot; peeled and
1 Celery stalk; finely diced
6 c Fresh or canned chicken
1 Ham hock
1 ts Thyme
1/4 c Lemon juice
1/4 c Dry sherry
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Didn't find the recipe you were looking for? Search for more here!