Pureed black bean soup (italian)

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

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