Sherilyn Dayley Brown’s (BA ’95) love for cooking came about through her dear friend and sister-in-law Becky Brown Thomas (BA ’77, JD ’80). “I really was not interested in cooking until I met her,” Brown says.
Brown’s recipes showcase the remarkable ability of food and cooking to transport love and memories across time. Of Thomas, who passed away in 2004, Brown says, “She made you feel like you were the very best person in the world.” Two decades later Brown still thinks of her every time she cooks one of Thomas’s favorite soups. “It’s a huge reason to keep making [the soup], because it makes me feel like she’s nearby,” says Brown. “My love of her is in the soup.”
Thomas also introduced Brown to Halloween soup parties, a tradition Brown and her family continue to this day. She always brings Becky’s Cuban Black Bean Soup and a leek and potato soup.
Leek and Potato Soup
Brown says this soup is perfect to share at a book club lunch or potluck dinner.
- 1/4 c. unsalted butter
- 2 lbs. leeks, white part only, trimmed, washed, and thinly sliced
- 6 c. chicken stock
- 2 lbs. baking potatoes, peeled, quartered lengthwise, and thinly sliced
- 1/2 c. heavy cream
- Salt and white pepper, to taste
- 2 Tbsp. fresh chives, finely chopped
In a large saucepan, melt butter over medium heat. Add leeks and sauté until they begin to soften, 3–5 minutes. Add stock and potatoes and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes. Puree with an immersion blender, leaving some chunks of potato intact. Add heavy cream and stir.
Season with salt and pepper. Garnish with chives, if desired, and serve.
Becky’s Cuban Black Bean Soup
Cooking this soup reminds Sheri Brown of her dear friend and sister-in-law Becky Thomas.
- 1 lb. dry black beans
- 3 cloves garlic, peeled and crushed
- 1 medium green bell pepper, cored, seeded, and chopped
- 1 yellow onion, chopped
- 1/4 lb. uncooked bacon, chopped
- 1 lb. smoked ham hocks
- 2 tsp. paprika
- 3 tsp. ground cumin
- 2 bay leaves
- 8–10 c. chicken stock
- 1/4 tsp. cayenne pepper
- Salt and pepper, to taste
- Fresh lime
- Cilantro, chopped
Soak beans in water overnight, or quick soak by boiling for one minute, removing from heat, and soaking in the hot water for one hour. Rinse and drain the beans. Combine all ingredients down to cayenne pepper in a pressure cooker and cook (rock) for 15 minutes. Turn off and let pressure fall on its own. Remove ham hocks and cut meat from bone. Discard bone and return meat to pot. Add salt and pepper to taste. Heat through and serve. Garnish with lime juice and cilantro, if desired.
Note: Soup can be made without a pressure cooker, but it may take more than two hours to cook the beans.
