This is a simple black bean soup. Pureed, with sherry and sour cream or yogurt for garnish, it can be a stylish first course for company. It goes particularly well with crab.

Serves 4 as first course

Soak the beans in the pot overnight or by quick-soak method (see Dried Bean Section).

Stir in onions, carrots, celery, and optional ham.

Simmer partially covered.

After half an hour, salt to taste. Simmer until beans are soft. Time will vary with age of beans. Allow 1 1/2 to 2 hours for steady simmer, longer if simmer is very gentle or intermittent.

Puree cooked beans in a food processor.

Just before serving, stir in sherry. Serve in soup plates, floating some sour cream in each bowl.

Variations

In place of sherry and sour cream, use one of the flavored yogurts below.

Yogurt Garnishes

These yogurt garnishes use thick yogurt cream.

Just before serving, for freshest garlic flavor, puree some garlic in a hand garlic press. Stir the garlic puree to taste into the thick yogurt cream. If the cream is too thick, thin with water or milk.

Place cumin seeds in a small stainless steel or cast iron pan. Heat at medium high until seeds smell roasted and pop, about 10 to 20 seconds.

Stir to taste into thick yogurt cream. May be made ahead.

Stir orange juice to taste into thick yogurt cream. Thin as necessary with milk or water.

Stir sherry to taste into thick yogurt cream. Thin as necessary with water.

Stir minced Calamata olives into thick yogurt cream. Thin as necessary with water or orange juice.