2 c  Black turtle soup beans
1 c  Onion; coarsely chopped
1 c  Celery with leaves;
-coarsely chopped
1 md Carrot; chopped
1    Bay leaf
1 pn Thyme
1 tb Worcestershire sauce
2 1/2 qt Water
3    Smoked ham hocks
1 c  Chicken stock
1 ds Salt; to taste
1 ds Crushed peppercorns; to
-taste
1/4 c  Dry Sack Sherry

CHEFS 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.

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.

CHEFS 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.

STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the
consistency to your preference.

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

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

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 cream.
Suggested Wine: Gamay Beaujolais Serving Ideas
: Top with grated egg,sliced onions,dry sherry or sour cream
Nutr. Assoc. : 1363 4437 0 342 0 0 0 1492 92 260 2516 999 0