Boston Black Bean Soup

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for this one. Why is she the only person sending me food funnies?

A physician told this story about her then four-year-old daughter. On
the way to preschool, the doctor had left her stethoscope on the car
seat, and her little girl picked it up and began playing with it. "Be
still, my heart," thought my friend, "my daughter wants to follow in my
footsteps!" Then the child spoke into the instrument: "Welcome to McDonald's. May I take your order?"

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                            TODAY'S RECIPE
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Boston is well known for its baked beans, cream pie, and brown bread.
Here is my quick and easy version of an equally traditional but perhaps not as familiar Bostonian dish:

Boston Black Bean Soup

2 15-ounce (425 g) cans black beans, drained and rinsed
4 cups (1 L) chicken stock or water
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) finely chopped onion
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry (optional)
4 - 6 thin slices lemon
1 hard-boiled egg, peeled and chopped for garnish

Combine the beans and chicken stock in batches in an electric food
processor or blender and process until smooth. Transfer to a large pot
and bring to a simmer over moderate heat. Meanwhile, heat the butter in
a small pan over moderate heat and stir in the flour. Add the onion,
mustard, salt, and pepper and cook for 3 minutes. Stir in the cream and
heat until the mixture has thickened, stirring constantly. Add to the
bean mixture and heat just to the boiling point. Stir in the optional
sherry immediately before serving. Garnish with lemon slices and chopped egg.
Serves 4 to 6.
Received on Mon Sep 14 18:44:46 2009