Combine beans in large saucepan with enough water to cover by 1". Bring to
boil over high heat. Boil 1 minute. Remove pan from heat, cover tightly and
let stand 1 hour. (Or soak beans overnight in large bowl with enough water
to cover by 1".) Drain.
Combine beans in 5 qt Dutch oven or soup kettle with chicken broth,
celery, carrots, onions and lemon zest. Bring to boil over high heat.
Reduce heat to low and simmer, uncovered, until liquid is just below the
surface of beans and ingredients are very tender, 2 1/2 to 3 hours. Using
slotted spoon, transfer soup solids in batches to food processor and puree.
Transfer puree to large bowl and add cooking liquid (or puree solids and
liquid to gether in blender).
Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook
over medium heat, stirring constantly, until heated through. Place a lemon
quarter in bottom of each bowl. Pour in soup and serve immediately. Makes
about 3 quarts or 10 to 12 servings.
MDS@SIMBA.MONENG.MEI.COM
(MARK SCHEFFLER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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