Here is another recipe taught in my beginning cooking classes during my days back East. I believe *any* season can be SOUP season, and here is a great example...perfect for the chilly weather we've been having since the conclusion of the Albuquerque Balloon Fiesta.
Here is another recipe taught in my beginning cooking classes during my days back East. I believe *any* season can be SOUP season, and here is a great example...perfect for the chilly weather we've had after the conclusion of the Albuquerque Balloon Fiesta.
2-lbs black turtle beans, soaked and rinsed
1 onion, diced
3 carrots, diced
1-lb ham or bacon, diced
1-gal ham stock
garlic powder, to taste
salt and pepper, to taste
SPECIAL EQUIPMENT NEEDED
blender or food processor
1/2 cup sour cream
half and half, or milk, to thin
In a big soup pot, place rinsed beans and cover well with cold water. Allow to simmer until beans are cooked. While beans are still cooking, place the following in another stock pot: bacon drippings and ham or bacon and cook until golden brown. Add all other ingredients except for the stock and simmer until the beans in the other pot are done cooking.
When beans are cooked, remove from heat and drain the water from the beans. Combine the beans with the stock.
In the blender or food processor, place half of the stock/bean mixture and puree. Place remaining beans and stock into the blender and puree. Once all of the beans are pureed, place mixture back into the soup pot, add the bacon or ham mixture and bring to a simmer.
At serving time, ladle soup into bowls. Place sour cream and half/half or milk into the squeeze bottle and mix until thin. Gently squeeze sour cream mixutre over the top of the soup in a swirling motion to garnish.