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| BLACK BEAN SOUP |
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- 2 cups black beans
- 3 tablespoons butter
- 1 onion
- 1 carrot
- 2 stalks celery
- 2 sprigs parsley
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- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne
- 2 tablespoons flour
- 1 hard-boiled egg
- 1 lemon
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Soak beans 12 hours. Drain. Melt butter in pan. Slice onion into
it and sauté 5 minutes. Add beans, 2 quarts water, sliced
carrot, celery, parsley, slat, pepper, and cayenne. Cover and
simmer 3 to 4 hours, adding more water if necessary. Press through
a sieve. Reheat over boiling water. Mix flour to a smooth paste
with 3 tablespoons cold water. Add flour paste to soup. Stir
until thick and smooth. Add seasonings if needed. Chop egg and
add to soup. Serve with a slice of lemon at each plate. Serves
6. |
Purchase soup
cookbooks
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