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Name: Turtle Soup From Beans (No Turtle Meat!)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Hard boiled egg yolks,; 375 g Black bean packet; 1 ts Butter,cold; Salt and pepper to taste; Few meatballs of forcemeat*; lg Pinch parsley; lg Pinch thyme; 1/2 Glass of wine*; Chopped; 2 l Water; lg Pinch summer savory; 1 Lemon,sliced

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INGREDIENTS

4 Hard boiled egg yolks,
375 g Black bean packet
1 ts Butter,cold
Salt and pepper to taste
Few meatballs of forcemeat*
lg Pinch parsley
lg Pinch thyme
1/2 Glass of wine*
Chopped
2 l Water
lg Pinch summer savory
1 Lemon,sliced

Servings

INSTRUCTIONS

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 doesnt mention it in the recipe. Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3 Posted to MealMaster Recipes List, Digest #161 Date: Mon, 10 Jun 1996 10:53:26 -0400 From: GNolan554@aol.com

NOTES

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Turtle Soup From Beans (No Turtle Meat!)

4 Hard boiled egg yolks,
375 g Black bean packet
1 ts Butter,cold
 Salt and pepper to taste
 Few meatballs of forcemeat*
 lg Pinch parsley
 lg Pinch thyme
1/2 Glass of wine*
 Chopped
2 l Water
 lg Pinch summer savory
1 Lemon,sliced

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 doesnt mention it in the recipe.    Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230  3 Posted to MealMaster Recipes List, Digest #161    Date: Mon, 10 Jun 1996 10:53:26 -0400    From: GNolan554@aol.com

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Nutrition

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Serving Size: 1 Serving (1323g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 338.5mg		12 %
Potassium 9.5mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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