Email to Cat      

Black Bean Soup with Lemon & Sherry

Source of Recipe


Union Square Cafe Cookbook






List of Ingredients



• 1 lb. black beans (approx. 2-1/2 cups), picked over
  
• 1 cup peeled and sliced carrots
  
• 1 cup peeled and sliced onions
  
• 1 cup chopped celery
  
• 3 cloves garlic
  
• 2 tsp dried thyme
  
• 4 ounces slab bacon, cut crosswise into 1-inch pieces
  
• 1 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 4 to 6 slices of lemon
  
• 2 Tbsp minced parsley
  
• 1-1/2 ounces good-quality dry Sherry (optional)
  






Instructions



1. Soak the beans overnight (or for at least 6 hours) in cold water.
   
   
2. Preheat oven to 300 degrees (F). Rinse the beans well and place them in a pot with water to cover. Bring to a boil, then drain the beans, discarding the water.
   
   
3. Place the beans in a 3-quart ovenproof pot with the carrots, onions, celery, garlic, thyme and bacon. Cover with 2 quarts of water, and add the salt and pepper. Bring to a boil. Cover tightly and place in the oven to cook for 4 hours.
   
   
4. Puree the beans in a food processor or blender with their cooking liquid. Depending on the size of your blender, you may need to do this in more than one batch. Adjust the seasoning to your taste. You can serve the soup as it is, or pass it through a strainer if you prefer an even smoother texture.
   
   To serve: Dip one side of each lemon slice in minced parsley and float, parsley side up, on each portion of soup. Add a 1/4-ounce shot of dry Sherry to each bowl just before serving, if desired.
   
   Serves 4 to 6