| 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 | Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. |
| 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 | Add the carrot and celery and cook another 5 minutes. |
| 5 | Add the drained beans, stock, ham hock, thyme. |
| 6 | Cover, increase heat to high and bring to a boil. |
| 7 | Decrease heat to low and cook, covered, for 1 ?hours. |
| 8 | Place beans and liquid in a food processor or blender and puree until smooth. |
| 9 | Pour the puree back into the pot and add lemon juice and sherry. |
| 10 | Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. |
| 11 | Pour the piping hot soup at the table. |
| 12 | michael roberts - prodigy guest chefs cookbook |
