| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Black turtle soup beans |
| 1 |
c |
Onion; coarsely chopped |
| 1 |
c |
Celery with leaves; coarsely chopped |
| 1 |
md |
Carrot; chopped |
| 1 |
|
Bay leaf |
| 1 |
pn |
Thyme |
| 1 |
tb |
Worcestershire sauce |
| 2 1/2 |
qt |
Water |
| 3 |
|
Smoked ham hocks |
| 1 |
c |
Chicken stock |
| 1 |
ds |
Salt; to taste |
| 1 |
ds |
Crushed peppercorns; to taste |
| 1/4 |
c |
Dry Sack Sherry |
INSTRUCTIONS
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
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