 |
COACH HOUSE BLACK BEAN SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2 smoked ham hocks,
-split
3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
-with parsley
Wash beans, cover with cold water and soak overnight.
Drain and wash again. Place them in a casserole and
add 2 1/2 quarts water. Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute. Add
ham and beef bones, parsley, bay leaves, garlic,
carrots, parsnips, pepper, salt and beans with the
cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend
half of the soup in blender. Remove any meat from ham
bone or hocks, chop fine and return to soup. Add
blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
- - - - - - - - - - - - - - - - - -
|
