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Caribbean-Style Purée of Black Bean Soup
Book Information
The Professional Chef (8th Edition)
Page: 437
Ingredients
Bay Leaf
Carrot
Celery
Chicken Stock (page 351)
Dried Black Beans
Dry Sherry
Green Onion
Ground Allspice
Ham Hock
Onion
Parsley Stem
Peppercorns
Salt Pork
Sour Cream
Thyme
Tomato
Tags
Soups