Preparation:
In a 1 quart saucepan heat margarine until bubbly and hot: add onion and garlic and saute until onion is softened. Add water, beans, carrot, celery, broth mix, and bay leaf to saucepan and bring mixture to a boil. Reduce heat, cover, and cook until vegetables are very soft, about 45 minutes. Remove from heat and let cool slightly; remove and discard bay leaf. Pour mixture into blender container and process at low speed until smooth; return soup to saucepan and stir in sherry, salt and pepper. Bring to a simmer and let cook until thoroughly heated, about 5 minutes; pour into 2 bowls and sprinkle each portion with half of the chopped egg. |
