Black Bean Soup

Ingredients

• 2 cups black beans
• Bit of bay leaf
• 3 quarts cold water
• Sprig of parsley
• 3 cloves
• 14 tablespoons butter
• 14 tablespoons flour
• 3 stalks celery
• 1 onion, sliced
• 1 slice carrot
• 1 slice turnip
• 1 hard boiled egg, cut in thin slices
• 1 tablespoon salt
• Few grains cayenne
• 1 lemon, cut in thin slices

Method

1. 1

   Soak beans overnight in cold water.

2. 2

   Drain, add cold water, bring to a boil, and simmer until soft; then force through a purée strainer.

3. 3

   Cook seasoning in butter for five minutes, add flour and cook for one minute, then add to soup with salt and cayenne.

4. 4

   Put sliced lemon and egg in a tureen and strain over the hot soup.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. 2 cups black beans Bit of bay leaf 3 quarts cold water Sprig of parsley 3 cloves 14 tablespoons butter. 4 peppercorns — 14 tablespoons flour 3 stalks celery _ $ tablespoon salt 1 onion, sliced Few grains cayenne 1 slice carrot 1 lemon, cut in thin 1 slice turnip slices 1 hard boiled egg, cut in thin slices

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