Recipe by San Marcos Sunshine
Another of my Top Ten favorites from Colorado Cache, a classic recipe we enjoy often at The Hotel California. The secret ingredients are the parsnips and the Madeira, of course. This soup is so good, it's scary!
Top Review by zonker77
Made this for the first time tonight and absolutely loved it. The version here differs just slightly from what is in the Colorado Cache cookbook, but they are all changes that I agree with. Slightly more veggies here, and slightly less wine. The CC book calls for 3/4 cup which I immediately thought would be too much; I used 1/2 cup of Marsala and it was perfect, any more and I think the wine would overwhelm it. Next time I might add another 1/2 lb of beans too, just for texture, but the flavor here is unbeatable as-is.
- 1 lb black beans
- 2 1⁄2 quarts water
- 6 slices bacon, cut in small pieces
- 2 stalks celery, chopped
- 2 tablespoons flour
- 2 medium onions, chopped
- 2 smoked ham hocks, split (or a meaty ham bone or ham shanks)
- 2 lbs beef bones
- 3 sprigs parsley (I add more)
- 2 bay leaves
- 2 -3 garlic cloves, chopped
- 2 -3 carrots, chopped (or sliced)
- 2 -3 parsnips, chopped
- 1⁄4 teaspoon pepper
- 2 teaspoons salt
- 3⁄4 cup madeira wine
- 2 hardboiled egg, chopped (optional)
- lemon slice, sprinkled with
- chopped parsley (to garnish)
Directions See How It's Made
- Wash beans, cover with cold water and soak overnight. Drain & wash again.
- Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
- Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
- Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
- Remove bones and/or rind or hocks from the pot and set aside.
- Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
- Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
- Add the wine.
- Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
- Serve with additional Madeira to splash on top if desired.