Title: Boston black bean soup
 Categories: Vegetable
      Yield: 6 Servings
 
      2 c  Dried black beans
      2 qt Water
      1 tb Salt
      1 tb Butter
      2 tb Flour
    1/2 tb Minced yellow onion
    1/8 ts Black pepper
    1/8 ts Dry mustard
      1 c  Whipping cream
      6 sl Lemon; thin
      6    Whole cloves
      1    Egg; hard-boiled & sliced,
           -for garnish
    1/2 c  Dry sherry (optional)
 
    This soup has been popular in Boston for many generations. The
  colonists grew many kinds of beans for drying. This is the only way
  you could get through the New England winter. I think this soup could
  help you get through any difficulty.
  
    Soak the beans overnight in ample water. Drain. Place in a 4-quart
  soup pot and add the 2 quarts water and salt. Cook until soft, about
  2 hours, covered. Pur‚e mixture in a food processor, using the beans
  and a little of the water. Return the bean pur‚e and all of the water
  to the pot and simmer
       15    minutes.
  
    In a small saucepan melt the butter and stir in the flour. Cook for
  a moment and add the onion, pepper, and mustard. Stir in the cream and
  simmer, stirring constantly, until the mixture is thickened. Add this
  to the bean pur‚e. Heat all just to the boiling point, being careful
  not to scorch the soup.
  
    Serve in shallow bowls with a slice of lemon, a clove, and a slice
  of hard-boiled egg in each bowl. I also like to add a bit of dry
  sherry to the pot before dishing up the soup.
  
  TIME INCLUDES SOAKING OVERNIGHT
  
  From .  Downloaded from Glen's MM