Black Bean Soup
Beans soaked overnight and simmered for hours with onion and celery until they collapse, then sieved smooth and sharpened with mustard and cayenne. Slices of lemon and hard-boiled egg go in the bowl before the soup is poured over.
Ingredients
- dried black beans — 400 g
- cold water — 2 l
- onion — 1 pc
- celery stalks — 2 pcs
- butter — 3 tbsp
- all-purpose flour — 1.5 tbsp
- salt — 0.5 tbsp
- mustard powder — 0.25 tsp
- black pepper — 1 pinch
- cayenne pepper — 1 pinch
- hard-boiled eggs — 2 pcs
- lemon — 1 pc
Instructions
- Soak the beans overnight in plenty of cold water.
- Drain them, tip into a large pot and cover with the fresh cold water.
- Slice the onion and soften it for five minutes in half the butter, then add it to the pot with the celery stalks, broken in pieces.
- Simmer for three to four hours, until the beans are completely soft, topping up with water as it boils away.
- Press everything through a sieve and return the purée to the pot.
- Melt the remaining butter, stir in the flour, cook briefly and whisk it into the soup; season with the salt, mustard, pepper and cayenne.
- Bring back to the boil, then slice the eggs and lemon thinly, lay them in the tureen and strain the soup over them.