Pureed Black Bean Soup (Italian)

Pureed Black Bean Soup (Italian) Ingredients

3 c Black beans; soaked	1/2 c Heavy cream
2 ga Chicken broth	Salt and pepper; to taste
6 Bay leaves	Sour cream; as needed
1/2 Onion; diced	2 tb Fresh cilantro; chopped
4 Cloves garlic; diced	2 tb Tomatoes; diced
2 Carrots; grated

Instructions for Pureed Black Bean Soup (Italian)

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 NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary, Northern Italian cuisine. [from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs.] Recipe by: Mangiamo, Manhattan Beach, CA Posted to recipelu-digest by "Christopher E. Eaves" on Feb 25, 1998

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Black Beans	Carrot	Chicken Broth
Cilantro	Cream	Garlic	Onion
Sour cream	Tomato

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