| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
|
Soups, Oz |
1 |
Servings |
INGREDIENTS
| 375 |
g |
Black bean packet |
| 2 |
l |
Water |
|
lg |
Pinch parsley |
|
lg |
Pinch thyme |
|
lg |
Pinch summer savory |
| 1 |
ts |
Butter,cold |
|
|
Salt & pepper to taste |
| 4 |
|
Hard boiled egg yolks, |
|
|
Chopped |
| 1 |
|
Lemon,sliced |
| 1/2 |
|
Glass of wine* |
|
|
Few meatballs of forcemeat* |
INSTRUCTIONS
Soak the black beans in water overnight. Boil them in 2 liters of water
until they are soft. Puree the beans in a blender or push through a sieve,
reserving liquid. Return the puree to the soup pot along with the liquid.
Put the parsley,thyme,and summur savory into a small piece of muslin,tie
and put into the pot. Add butter and season with salt and pepper. Simmer
for at least 30 minutes. Just before serving,add the egg yolks,lemon
slices,wine, and meatballs.
Original authors note: "This soup is so near the flavor of real turtle soup
that few people are able to tell the difference!"
* Wine not specified. My guess is a dry white unless you like sweet
turtles. * Forcemeat is sausage meat, ground, not overly spicey. I also
presume that the meatballs are cooked somewhere along the
way but it doesn't mention it in the recipe.
Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230
3 Posted to MealMaster Recipes List, Digest #161
Date: Mon, 10 Jun 1996 10:53:26 -0400
From: GNolan554@aol.com
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