boston black bean soup
rating:2 x 15-ounce (425 g) cans black beans, drained and rinsed
4 cups (1 L) chicken stock or water
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) all-purpose flour
2 tablespoons (30 ml) finely chopped onion
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
1 cup (250 ml) double 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.
