Yield: 1 Servings
|375 grams||Black bean packet|
|\N large||Pinch parsley|
|\N large||Pinch thyme|
|\N large||Pinch summer savory|
|\N \N||Salt & pepper to taste|
|4 \N||Hard boiled egg yolks,|
|½ \N||Glass of wine*|
|\N \N||Few meatballs of forcemeat*|
Soak the black beans in water overnight. Boil them in 2 liters of water until they are soft. Puree the beans in a blender or push through a sieve, reserving liquid. Return the puree to the soup pot along with the liquid.
Put the parsley,thyme,and summur savory into a small piece of muslin,tie and put into the pot. Add butter and season with salt and pepper. Simmer for at least 30 minutes. Just before serving,add the egg yolks,lemon slices,wine, and meatballs.
Original authors note: "This soup is so near the flavor of real turtle soup that few people are able to tell the difference!" * Wine not specified. My guess is a dry white unless you like sweet turtles. * Forcemeat is sausage meat, ground, not overly spicey. I also presume that the meatballs are cooked somewhere along the way but it doesn't mention it in the recipe.
Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3 Posted to MealMaster Recipes List, Digest #161 Date: Mon, 10 Jun 1996 10:53:26 -0400 From: GNolan554@...