dixiedragon
Well-Known Member
I have several recipes that I make with my stick blender that are great. That way I don't have to put hot soup in a food processor!
This is the black bean soup recipe from the Waldorf-Astoria Cookbook. As far as I can tell, it's not online, which is a shame b/c it is great!
(Warning: makes a lot)
Ingredients
2 lbs dried black beans
4 Tablespoons sweet butter (I think that means unsalted)
1 large onion, finely chopped
2 medium carrots, finely chopped
3 quarts water
1 teaspoon salt
3 T butter
2 T flour
3 cups chicken stock
1 cup milk
1 cup heavy cream
2 tablespoons sweet butter
Salt
black pepper to taste
1 hard cooked egg, finely chopped.
Soak beans overnight. Discard water.
Sauté onion and carrots with 4 T butter in large soup kettle.
Add beans to soup kettle. Add water and salt. Bring to a boil, then lower heat and simmer for 3 hours or until beans are tender. Stick blend.
Melt 3 T of butter in saucepan. Add flour and stir over low heat until smooth. slowly stir in chicken stock and milk. Cook, stirring, over moderate heat until mixture thickens slightly. Combine with beans in soup kettle and bring to a boil, stirring constantly. Add remaining ingredients except for egg. Continue cooking until soup is very hot. Do not allow the soup to boil after adding cream.
I like to top mine with a bit of sour cream.
ETA: 12 servings, 440 calories each. (doesn't include sour cream)
This is the black bean soup recipe from the Waldorf-Astoria Cookbook. As far as I can tell, it's not online, which is a shame b/c it is great!
(Warning: makes a lot)
Ingredients
2 lbs dried black beans
4 Tablespoons sweet butter (I think that means unsalted)
1 large onion, finely chopped
2 medium carrots, finely chopped
3 quarts water
1 teaspoon salt
3 T butter
2 T flour
3 cups chicken stock
1 cup milk
1 cup heavy cream
2 tablespoons sweet butter
Salt
black pepper to taste
1 hard cooked egg, finely chopped.
Soak beans overnight. Discard water.
Sauté onion and carrots with 4 T butter in large soup kettle.
Add beans to soup kettle. Add water and salt. Bring to a boil, then lower heat and simmer for 3 hours or until beans are tender. Stick blend.
Melt 3 T of butter in saucepan. Add flour and stir over low heat until smooth. slowly stir in chicken stock and milk. Cook, stirring, over moderate heat until mixture thickens slightly. Combine with beans in soup kettle and bring to a boil, stirring constantly. Add remaining ingredients except for egg. Continue cooking until soup is very hot. Do not allow the soup to boil after adding cream.
I like to top mine with a bit of sour cream.
ETA: 12 servings, 440 calories each. (doesn't include sour cream)
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