Creamed cranberry bean soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried cranberry beans |
| 1 | pounds | Kolbasz |
| 4 | quarts | Water |
| 4 | Peppercorns | |
| ½ | Onion; diced | |
| 1 | tablespoon | Bacon drippings |
| 1 | tablespoon | Flour |
| 1 | Onion; minced | |
| ½ | pint | Sour cream |
| 1 | tablespoon | Flour |
Directions
ROUX
THICKENER
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take ½ pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.