Black Bean Soup - cooking recipe

Ingredients

1 1/2 c. black beans
1 yellow onion, finely chopped
1 Tbsp. butter
2 stalks celery, finely chopped
1 bay leaf
1/2 tsp. thyme
3 sprigs parsley
8 c. beef broth
juice 1/2 lemon
1/4 c. sherry
2 hard boiled eggs, finely chopped
2 Tbsp. parsley, finely chopped
1/2 lemon, thin sliced

Preparation

Soak beans in water for four hours.
Drain and rinse beans. Saute onion in butter for 3 minutes until softened.
Add and saute celery another 3 minutes; add beans, bay leaf, thyme, parsley and broth.
Cover and simmer 1 1/2 hours.
Discard bay leaf and parsley sprigs.
Puree half the mixture in the blender. Return puree to the saucepan containing remainder of soup.
Heat to simmering point and lemon juice and sherry.