So far 2011 has brought large amounts of frozen precipitation and bitter cold temperatures to the entire United States, making everyone ready for spring’s warmer temperatures.
To help you survive these frosty times, Chef Sean Ruddy invites you to recreate one of our delicious soups at home. It’s sure to warm you up from the inside out!
A mainstay in High Hampton’s traditional Southern, high country dining, soup is served at lunch and dinner and is available to guests an hour before the dining room opens. Over the courses of the season, choices range from vegetable soups and creamy chowders to thick chilies and stews.
Chef Sean has selected his famous Black Bean Soup recipe to bring a little sunshine into your winter.
Chef Sean’s Hearty Black Bean Soup
Yield: 1 gallon
6 8-ounce cans of black beans (rinsed and drained)
2 Onions, diced
2 Carrots, diced
1 Green pepper, diced
1 Cup of celery, diced
1 Jalapeño, seeded and finely diced
5 Cloves of garlic, minced
8 Ounces of Tasso ham, diced
½ Pound of smoked sausage, diced
½ Pound of bacon, diced
1 Bay leaf
1 Tablespoon of basil
1 Tablespoon of thyme
1 Cup of port wine
8 Cups of chicken stock
¼ Cup of cornstarch slurry (mix ¼ cup cornstarch and 1 cup water together)
Sauté all meats until browned, then add vegetables and sauté until brown. Once everything is browned, add the herbs and cook for 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer 30-40 minutes.
Add cornstarch slurry to port wine and add to the simmering soup. Cook until it thickens, then purée using an immersion mixer or food processor.
Serve garnished with a dollop of sour cream.
Please share this recipe with your friends. Please visit our website for more High Hampton, high country recipes.