Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups black turtle soup beans

  3. 1 cup onion -- coarsely chopped

  4. 1 cup celery with leaves -- coarsely chopped

  5. 1 medium carrot -- chopped

  6. 1 bay leaf

  7. 1 pinch thyme

  8. 1 tablespoon Worcestershire sauce

  9. 2 1/2 quarts water

  10. 3 smoked ham hocks

  11. 1 cup chicken stock

  12. 1 dash salt -- to taste

  13. 1 dash crushed peppercorns -- to taste

  14. 1/4 cup Dry Sack Sherry

Instructions Jump to Ingredients ↑

  1. CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces lean, diced salt pork or 1 pound cooked, diced bacon. In place of the chicken stock, you may substitute an appropriate amount of chicken base or prepared bouillon cubes.

  2. STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other ingredients except salt, pepper, and sherry. Simmer at least three hours or until a bean will crush easily.

  3. CHEF'S NOTE: An optional method of preparing this soup that we do not use includes this step: Remove the bay leaf and ham hocks, and puree beans in a food mill or sieve.

  4. STEP TWO:

  5. Return to heat and add salt, pepper, and sherry. Adjust the consistency to your preference.

  6. * If too thin, add a little roux made of equal parts butter and flour. Stir over heat until rich and creamy.

  7. * If too thick, add a small amount of chicken stock.

  8. To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and lace all over with Dry Sack Sherry. Top with a dollop of sour cr


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