soup
Serves 12
2tbsp / 30ml vegetable oil
12oz / 345g onions peeled and chopped
4oz / 115g celery, chopped
4oz / 115g bell peppers, cored and chopped
1tsp / 5ml salt
1\4tsp / 1g cayenne
1\4tsp / 1g freshly ground black pepper
4 bay leaves
2qts / 2L chicken broth
2pints / 1L cooked red beans, pureed in a food processor
2floz / 60ml dry sherry
4floz / 125ml spring onions ( scallions ), chopped
2floz / 60ml parsley, chopped
1\2 tsp / 3ml Tabasco sauce
Heat the oil in a large heavy pot over medium heat.
Add the onions, celery, bell peppers, salt, cayenne, black pepper,
and bay leaves. Cook, stirring often, for about 5 minutes, or until the
vegetables are wilted. Add the broth and beans, stirring to mix well.
Reduce the heat to medium low and simmer, uncovered, until mixture
is creamy , about 2 hours.
Just before serving, add sherry, green onions, parsley, and Tabasco. Remove the bay leaves.
Serve hot in soup cups.
Note: Make this with a ham hock in it for extra flavour.