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Try the BLACK BEAN SOUP 2 on this page!
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BLACK BEAN SOUP 2
BLACK BEAN SOUP 2
A pint of black beans, soaked over night in three quarts of water. In the morning pour off this water, and add three
quarts of fresh. Boil gently six hours. When done, there should be one quart. Add a quart of stock, six whole cloves,
six whole allspice, a small piece of mace, a small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also
one good-sized onion and one small slice each of turnip and carrot, all cut fine and fried in three table-spoonfuls of
butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown. Add to soup, and simmer all
together one hour. Season with salt and pepper, and rub through a fine sieve. Serve with slices of lemon and egg
balls, the lemon to be put in the tureen with the soup.
Enjoy the BLACK BEAN SOUP 2!
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General
Soup Making Tips
For instance, a light soup that is merely an appetizer should be served with a heavy dinner, whereas a heavy, highly nutritious soup should be used with a luncheon or a light meal. |
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