VegTable: Amer Boston Black Bean Soup

[Guest guest]

I renamed this recipe to distinguish it from other of same name....

see notes for book name.

 

 

* Exported from MasterCook *

 

American Vegetarian Boston Black Bean Soup

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried black beans -- soaked overnight in

water -- to cover

3 tablespoons butter

1 cup finely chopped yellow onion

2 bay leaves

1/2 cup diced celery

2 teaspoons minced garlic

1 1/2 teaspoons dry mustard

1/4 teaspoon ground cloves

2 quarts water

1 tablespoon salt

1 cup half and half or milk

freshly ground pepper

4 teaspoons fresh lemon juice -- or to taste

6 lemon slices

6 each whole cloves -- for lemon slices

2 tablespoons chopped fresh parsley

1 hard-boiled egg -- diced

 

1. Rinse the beans and set them aside. In a wide soup pot over medium heat, melt

the butter and add the onion, bay leaves, celery, and garlic. Cook, stirring

occasionally, until the onion has browned around the edges, about 5 minutes.

Stir in the mustard and ground cloves, add the beans and water and bring to a

boil. Lower the heat, cover partially and cook at a gently boil until the beans

are soft but not quite done, about 4 minutes. Add the salt and continue to cook

until the beans are fully tender, about 30 minutes more.

 

2. Let cool briefly, then, working in batches if necessary, puree until smooth.

Return to the pot, stir in the half and half and season to taste with pepper and

lemon juice. Reheat to serving temperature.

 

3. To serve, lay a clove pierced lemon slice on each bowl of soup, and scatter

the parsley and diced egg over the top.

 

Source:

" The Vegetarian Table: America by Deborah Madison (1996) "

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Per Serving (excluding unknown items): 321 Calories; 13g Fat (35.9% calories

from fat); 14g Protein; 40g Carbohydrate; 10g Dietary Fiber; 66mg Cholesterol;

1190mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

 

NOTES : We associate black beans so thoroughly with the southwest now that we

forget they were first popular on the eastern seaboard and are a relatively new

addition to the southwestern pantry. A friend, who grew up in a northern New

Mexican village told me that he remember eating black beans as a child, a very

surprising memory in a state where the pinto is clearly favored. It turned out

that his mother had had a pen pal in the east when she was a girl and once a

year they exchanged packages of beans -- black and pintos. THIS BOSTON SOUP and

other regional variations, such as Philadelphia black bean soup, show up in

community recipe books all along the Atlantic seaboard. A roux and cream were

used to thick this soup, elements that don't seem a part of culinary

sensibilities now, nor are they necessary. The soup has plenty of body without

them. ~Deborah Madison 1996 in The Vegetarian Table: America, " Boston Black Bean

Soup. "

 

Nutr. Assoc. : 0 0 0 4288 0 0 0 0 0 0 0 704 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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