upto 1.1 liters (2 pints) 4 3/4 cups of stock
225 g (1/2 lb) carrots
4 sticks celery
2 large onions
1 bayleaf
2 tbsp (30 ml) tomato puree (paste)
1 clove garlic, crushed with a pinch sea salt
4 tbsp (60 ml) dark rum
2/3 cup (150 ml) 1/4 pt soured cream
225 g (1/2 lb) carrots
4 sticks celery
2 large onions
1 bayleaf
2 tbsp (30 ml) tomato puree (paste)
1 clove garlic, crushed with a pinch sea salt
4 tbsp (60 ml) dark rum
2/3 cup (150 ml) 1/4 pt soured cream
method
1. Put the beans into a saucepan with 575 ml (1 pt) or 2 1/2 cups water and bring to the boil.
2. Cover them and simmer them for 2 minutes.
3. Turn off the heat and leave them for 2 hours.
4. Strain the beans and measure the bean liquid.
5. Make it up to 1.4 litre (2 1/2 pt) or 6 1/4 cups with stock.
6. Finely chop the carrots, celery and onion.
7. Put them into a large saucepan with the beans, liquid, bayleaf and bouquet garni.
8. Stir in the tomato paste and garlic.
9. Bring the soup to the boil, cover and simmer for 2 hours or until the beans are completely tender.
10. Remove the bayleaf and bouquet garni.
11. Blend half the soup or press it through a strainer.
12. Then stir it into the remaining soup with the garlic, rum and sour cream.
13. Reheat to serve but do not boil.
2. Cover them and simmer them for 2 minutes.
3. Turn off the heat and leave them for 2 hours.
4. Strain the beans and measure the bean liquid.
5. Make it up to 1.4 litre (2 1/2 pt) or 6 1/4 cups with stock.
6. Finely chop the carrots, celery and onion.
7. Put them into a large saucepan with the beans, liquid, bayleaf and bouquet garni.
8. Stir in the tomato paste and garlic.
9. Bring the soup to the boil, cover and simmer for 2 hours or until the beans are completely tender.
10. Remove the bayleaf and bouquet garni.
11. Blend half the soup or press it through a strainer.
12. Then stir it into the remaining soup with the garlic, rum and sour cream.
13. Reheat to serve but do not boil.
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