Sherried Black Bean Soup(Serves 6 To 8) - cooking recipe

Ingredients

1 1/2 c. dried black beans
2 medium carrots, peeled and chopped
1 c. peeled and chopped fresh pumpkin or hard squash (optional)
1 c. chopped celery with leaves
1 c. chopped onion
2 cloves garlic
2 Tbsp. minced fresh parsley
8 c. cold water
1 Tbsp. ground cumin
salt and pepper to taste
1/2 tsp. minced fresh thyme
1 Tbsp. fresh lemon juice
1/2 c. dry sherry
1/2 c. finely chopped hard-boiled egg white
6 very thin lemon slices

Preparation

Place first 9 ingredients in a stock pot over heat; bring to a boil.
Reduce heat and simmer for about 2 hours or until beans are very soft.
When beans are mushy, add spices, thyme and lemon juice.
Cook over low heat and puree in batches in a food processor fitted with a metal blade.
Return puree to stockpot and stir in sherry.
Adjust seasonings to taste.
Cook over low heat for about 5 more minutes or until heated through.
Serve immediately and garnish with egg white and lemon slice.