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From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 pounds beef soup bones
  • 1 pound dried black beans
  • 3 medium onions, chopped
  • 3 ribs celery, chopped
  • 3 medium potatoes, peeled and diced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon thyme
  • 4 bay leaves
  • 1/2 teaspoon chervil
  • 1 cup cream sherry

TO PREPARE:

Put all ingredients, except sherry, in 4 quarts water; simmer 1-1/2 hours or until beans have lost their shape.  Remove bones and bay leaves.  Puree soup in blender, or put through fine sieve.  Add sherry and correct seasoning.

SERVES:  
12, generously

 
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