Serves 6
INGREDIENTS:
8 oz. turtle beans
6 cups water
1 large onion, finely chopped
1 of each red and green peppers, deseeded and diced
2 tbsp. fresh garden herbs, finely chopped (sweet basil, chives, rosemary, parsley, cilantro, oregano, marjoram)
1 large bay leaf
1 large clove elephant garlic, crushed
1 tsp. cayenne pepper
2 tsp. salt
3 tsp. coarsely ground black pepper
1/2 cup sour cream
Jalapeno Havarti, grated to garnish
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, peppers, garden herbs, bay leaf, elephant garlic, cayenne pepper, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot garnished with a dollop of sour cream and sprinkled with Jalapeno Havarti. Crusty rolls are a nice addition.
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