Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried black beans |
| 1 medium | Onion; finely diced |
| 3 tablespoons | Butter or oil |
| 1 small | Carrot peeled and finely diced |
| 1 \N | Celery stalk; finely diced |
| 6 cups | Chicken broth |
| 1 \N | Ham hock |
| 1 teaspoon | Thyme |
| ¼ cup | Lemon juice |
| ¼ cup | Dry sherry |
| \N \N | Sour cream |
| \N \N | Chopped fresh dill |
THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1½ hours.
Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK