Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Black beans -- soaked |
| \N \N | Overnight |
| 2 gallons | Chicken broth |
| 6 \N | Bay leaves |
| ½ \N | Onion -- diced |
| 4 \N | Cloves garlic -- diced |
| 2 \N | Carrots -- grated |
| ½ cup | Heavy cream |
| \N \N | Salt and pepper -- to taste |
| \N \N | Sour cream -- as needed |
| 2 tablespoons | Fresh cilantro -- chopped |
| 2 tablespoons | Tomatoes -- diced |
DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): ~ Rinse beans and sort. Soak overnight. Drain. Rinse. ~ In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender.Remove the bay leaves. Add more chicken stock or water if needed. - Strain the beans (reserve the liquid) and place them in a food processor. Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved. - Add the heavy cream, salt, and pepper. Stir them in so that they are well blended.
~ Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes serves 8 to 10 [mcRecipe 27 Au 96 / patH ]
Recipe By : Mangiamo, Manhattan Beach, CA