Thread: Soup Recipes
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Old January 6th, 2008, 03:40 PM   #5
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Location: California
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BLACK BEAN SOUP
Ingredients Serves 810 cups
1 pound black beans
12 cups water
1 tablespoon butter
1 tablespoon olive oil
2 medium onions, minced
1 carrots, chopped
1 stalk celery, chopped
1 teaspoon crushed garlic
1/2 teaspoon red chili flakes
1 teaspoon ground cumin
1 whole bay leaf
1+ teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1 1/2 2 pound ham hock*
1/4 cup dry sherry
~ sprigs of cilantro for garnish
*Ask your butcher to cut the ham hock in thirds, to make it easier to handle.





Directions
1. Place the beans in a large, heavy-bottomed pot with 6 cups of water. Remove and discard any floating beans or debris.

2. Turn the heat to high and bring the water to a rapid boil. Cook for 2 minutes, then remove from the heat. Cover the pan with a lid and let sit for 1 hour.

3. Pour the beans into a strainer and rinse off the excess starch.

4. Heat the butter and olive oil in a large soup pot over medium heat. Add the onions and carrots and cook until soft. Add the celery and garlic and cook 2 minutes more.

5. Add the black beans, chili, cumin, bay leaf, salt, pepper, and ham hock.

6. Pour in the remaining 6 cups of water, mix well, and bring the soup to a boil.

7. Reduce the heat to a lively simmer, cover, and cook for approximately 1 hours, or until the beans are cooked.

8. Remove the soup from the heat and let sit for 15 minutes to cool.

9. Remove the ham hock and strip it of all visible fat. Shred the meat and set aside.

10. Measure out about half the beans and 11 cups of the liquid. Puree this mixture using a blender, food processor, food mill, or emersion mixer.

11. Return the puree back to the pot and mix well.

12. Stir in the sherry and shredded meat.

13. Turn the heat to medium-high and heat the soup to a lively simmer.

14. Ladle the soup into bowls and garnish with sprigs of cilantro.

NOTE: If you wish a completely smooth consistency continue processing the soup as above.



Preparation time: 3 hours.
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