The Terraces Black Bean Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 cup: Cleaned black beans,
1/4 tsp: Sage,
4 quart: , Water
1 tsp: Onion powder,
2 cup: Chicken stock,
1 tsp: Chopped fresh garlic,
10 ounce: Hot or mild Italian sausage,
1 tsp: Cumin,
2 medium: Carrots, chopped
1/2 tsp: Black pepper,
1 medium: Onion, chopped
2 tbsp: Chopped fresh parsley,
3: Celery ribs, chopped
2 tbsp: Chopped green chilies,
1: Bay leaf,
1 medium: Red onion, chopped
1 tsp: Thyme,
CUMIN SAUCE
1 cup: Sour cream,
1/4 tsp: Cumin,
2 tsp: Chopped fresh garlic,
1/2 tsp: Tabasco,
1/2 tsp: Salt,
1 tsp: Worcestershire sauce,
1/2 tsp: Onion powder,
Directions:
Check through beans. Toss any undesirables and pieces of gravel.
Rinse beans, then place in a large kettle. Cover with water and soak
overnight. Drain and rinse beans the next day.
Return to kettle along with 4 quarts of water and chicken stock. Begin
cooking over medium-high heat.
While beans are cooking, saute Italian sausage. Drain off fat. Chop
fine and add to beans. Add chopped carrots, onion, celery, bay leaf,
thyme, sage, onion powder, garlic, cumin, black pepper, parsley and
green chilies.
Bring to a boil. Reduce heat to a simmer and cook 1 1/2 to 2 hours,
adding more water if needed. This is a thick soup so dont go
overboard adding water.
Top each serving with chopped red onion and a dollop of cumin sauce.
Yield: 8 to 10 servings.
To make cumin sauce: Combine all ingredients and chill for 1 hour. Use
about 1 tablespoon per serving of soup.
This is a very versatile recipe, and all ingredients may be adjusted
to taste.
Colombo wrote: "I think it is the best black bean soup Ive had."
From sous chef Laurie Spicer of The Terrace restaurant as per the
request of Louisvillian Delores Locke in Alice Colombos 12/07/94
"Cooks Corner" column called "Terrace Restaurants Black Bean Soup
is the Best Ever" in "The (Louisville, KY) Courier-Journal." Pg. C9.
Typed for you by Cathy Harned.
Submitted By MICHELLE BRUCE On 02-05-95
Source from luhu.jp
Rinse beans, then place in a large kettle. Cover with water and soak
overnight. Drain and rinse beans the next day.
Return to kettle along with 4 quarts of water and chicken stock. Begin
cooking over medium-high heat.
While beans are cooking, saute Italian sausage. Drain off fat. Chop
fine and add to beans. Add chopped carrots, onion, celery, bay leaf,
thyme, sage, onion powder, garlic, cumin, black pepper, parsley and
green chilies.
Bring to a boil. Reduce heat to a simmer and cook 1 1/2 to 2 hours,
adding more water if needed. This is a thick soup so dont go
overboard adding water.
Top each serving with chopped red onion and a dollop of cumin sauce.
Yield: 8 to 10 servings.
To make cumin sauce: Combine all ingredients and chill for 1 hour. Use
about 1 tablespoon per serving of soup.
This is a very versatile recipe, and all ingredients may be adjusted
to taste.
Colombo wrote: "I think it is the best black bean soup Ive had."
From sous chef Laurie Spicer of The Terrace restaurant as per the
request of Louisvillian Delores Locke in Alice Colombos 12/07/94
"Cooks Corner" column called "Terrace Restaurants Black Bean Soup
is the Best Ever" in "The (Louisville, KY) Courier-Journal." Pg. C9.
Typed for you by Cathy Harned.
Submitted By MICHELLE BRUCE On 02-05-95
Source from luhu.jp