375 g black bean packet
2 liter water
1 large pinch parsley
1 large pinch thyme
1 large pinch summer savory
1 tsp butter,cold
1 salt & pepper to taste
4 each hard boiled egg yolks,choppe
1 each lemon,sliced
1/2 each glass of wine*
1 few meatballs of forcemeat*
A Recipe for
Turtle Soup From Beans (No Turtle Meat) - Oz
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This Recipe for Turtle Soup From Beans (No Turtle Meat) - Oz is one of thousands in the Recipes-to-go Bean Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
If you enjoy this Turtle Soup From Beans (No Turtle Meat) - Oz Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Turtle Soup From Beans (No Turtle Meat) - Oz from the recipe cookbook of Recipes-to-go (Bean)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Food Tip |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Soak the black beans in water overnight. Boil them in 2 liters of
water until they are soft. Puree the beans in a blender or push
through a sieve, reserving liquid. Return the puree to the soup pot
along with the liquid. Put the parsley,thyme,and summur savory into a
small piece of muslin,tie and put into the pot. Add butter and season
with salt and pepper. Simmer for at least 30 minutes. Just before
serving,add the egg yolks,lemon slices,wine, and meatballs.
Original authors note: "This soup is so near the flavor of real
turtle soup that few people are able to tell the difference!"
* Wine not specified. My guess is a dry white unless you like sweet
turtles. * Forcemeat is sausage meat, ground, not overly spicey. I
also presume that the meatballs are cooked somewhere along the way
but it doesn't mention it in the recipe.
Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0
86417 230 3
Serves: 1
Turtle Soup From Beans (No Turtle Meat) - Oz Recipe brought to you by Recipes To-Go