Red Kidney Bean Soup

 

Serves 4-6

2   15.5 oz cans of dark red kidney beans rinsed and drained

1 large yellow onion chopped( aprox 1 & 1/2 cups)

1-2 large garlic cloves pureed

Half stick of unsalted butter

Salt and fresh ground black pepper to taste

1 Tablespoon chopped flat leaf parsley

2-3 dashes of hot sauce( Parrot or Franks)

2 inches diced salt pork cut into cubes

3 bay leafs

2 teaspoons of sugar or honey

2 Herb- Ox chicken boullion cubes

1 ½ cups of milk

2 Tablespoons of deluxe cream sherry (preferrably Savory & James)

1 cup of cream or half and half

3 scallions white & green parts chopped for garnish 

2 tablespoons of cornstarch or arrow root powder blended with ¼ c of warm water

 

 

In a soup pan sautee salt pork on low to med heat till crispy. discard salt pork pieces. Add butter to fat drippings and sautee onion and garlic till translucent. Add in beans. On medium heat add in milk, cream, bay leafs, boullion cube, hot sauce, sugar, bring to a simmer. Add in sherry.

Add in cornstarch, stir until soup thickens. Correct seasoning (add salt).  Serve and top each bowl with chopped parsley, scallions and fresh ground pepper. great with a hunk of crusty buttered bread.

Tags: kidney beans, soup