Black Bean Soup

Directions

1. 1
   The night before, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10.
2. 2
   Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe.
3. 3
   Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes.
4. 4
   Add the carrot and celery and cook another 5 minutes.
5. 5
   Add the drained beans, stock, ham hock, thyme.
6. 6
   Cover, increase heat to high and bring to a boil.
7. 7
   Decrease heat to low and cook, covered, for 1 1/2 hours.
8. 8
   Place beans and liquid in a food processor or blender and puree until smooth.
9. 9
   Pour the puree back into the pot and add lemon juice and sherry.
10. 10
    Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill.
11. 11
    Pour the piping hot soup at the table.