| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 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 |
Chicken broth |
| 1 |
|
Ham hock |
| 1 |
ts |
Thyme |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Dry sherry |
|
|
Sour cream |
|
|
Chopped fresh dill |
INSTRUCTIONS
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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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