COACH HOUSE BLACK BEAN SOUP

Steps:

• Wash beans, cover with cold water and soak overnight. Drain & wash again.
• Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
• Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
• Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
• Remove bones and/or rind or hocks from the pot and set aside.
• Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
• Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
• Add the wine.
• Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
• Serve with additional Madeira to splash on top if desired.