Black Bean Soup

Ingredients

• 2 cups black beans
• 1 celery root
• 1 quart soup stock
• ½ bay loaf (bread)
• 2 tablespoons butter
• 3 peppercorns
• 1 clove
• 1 sprig parsley
• 1 onion
• Salt to taste
• Pepper to taste
• 2 tablespoons sherry wine
• Thin slice of lemon
• Egg balls
• 1 egg white, diced

Directions

1. Soak the black beans overnight, then drain.

2. Add the beans to a pot with the celery root, onion, and seasonings tied in cheesecloth.

3. Cover with cold water and boil slowly until tender, adding water as needed.

4. Once soft, remove the seasonings and pass the beans through a sieve, mashing them with a spoon.

5. Stir in the soup stock.

6. Melt the butter, mix in the flour, and gradually stir this into the stock.

7. Season with salt and pepper.

8. In a tureen, add the sherry wine, lemon slice, egg balls, and diced egg white just before serving.