Creamed Cranberry Bean Soupsoups/stews 1/2 lb dried cranberry beans 1 lb kolbasz 4 quart water 4 peppercorns 1/2 onion; diced ----ROUX---- 1 tablespoon bacon drippings 1 tablespoon flour 1 onion; minced ----THICKENER---- 1/2 pint sour cream 1 tablespoon flour Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take 1/2 pt. sour cream which is at room temperature. Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off. |
