*  Exported from  MasterCook  *
 
                              Black Bean Soup
 
 Recipe By     : Valentin Schwaegerl of the Brasserie, Orlando, FL
 Serving Size  : 8    Preparation Time :3:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          black turtle soup beans
    1      cup           onion -- coarsely chopped
    1      cup           celery with leaves -- coarsely chopped
    1      medium        carrot -- chopped
    1                    bay leaf
    1      pinch         thyme
    1      tablespoon    Worcestershire sauce
    2 1/2  quarts        water
    3                    smoked ham hocks
    1      cup           chicken stock
    1      dash          salt -- to taste
    1      dash          crushed peppercorns -- to taste
      1/4  cup           Dry Sack Sherry
 
 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. : 0 999 2516 260 92 1492 0 0 0 342 0 4437 1363