Pureed black bean soup (italian)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Black beans -- soaked |
| Overnight | ||
| 2 | gallons | Chicken broth |
| 6 | Bay leaves | |
| ½ | Onion -- diced | |
| 4 | Cloves garlic -- diced | |
| 2 | Carrots -- grated | |
| ½ | cup | Heavy cream |
| Salt and pepper -- to taste | ||
| Sour cream -- as needed | ||
| 2 | tablespoons | Fresh cilantro -- chopped |
| 2 | tablespoons | Tomatoes -- diced |
Directions
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