From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Put all ingredients, except sherry, in 4 quarts water; simmer 1-1/2 hours or until beans have lost their shape. Remove bones and bay leaves. Puree soup in blender, or put through fine sieve. Add sherry and correct seasoning.
SERVES: 12, generously
- 2 pounds beef soup bones
- 1 pound dried black beans
- 3 medium onions, chopped
- 3 ribs celery, chopped
- 3 medium potatoes, peeled and diced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon crushed garlic
- 1/2 teaspoon thyme
- 4 bay leaves
- 1/2 teaspoon chervil
- 1 cup cream sherry
TO PREPARE:
Put all ingredients, except sherry, in 4 quarts water; simmer 1-1/2 hours or until beans have lost their shape. Remove bones and bay leaves. Puree soup in blender, or put through fine sieve. Add sherry and correct seasoning.
SERVES: 12, generously
