| 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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