| 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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