Saturday, June 30, 2012
Black Bean Soup
Recently, I've had not one, but two different black bean soups that were fantastic. This one is inspired by a young chef I met on our leadership retreat (where the food was just phenomenal the whole time)- He gave me the idea for cutting down on the cooking time and enhancing the aromatic flavors by making a roux!! Brilliant!!
1 tablespoon olive oil or butter
1 small red onion, chopped
4 cloves garlic, split in halves
1 leek or shallot
Generous shake of chili powder
Generous shake ground cumin
2 15-ounce cans black beans, rinsed
3 cups chicken or vegetable stock
1/2 cup green or red salsa
salt & black pepper
Half a lime
chopped fresh cilantro
Chopped avocado and radish
Heat oil in a large saucepan over medium heat. Turn down, add onion, leeks and garlic and cook slowly, stirring, until fragrant and translucent. Add in handful of cilantro and cook into the aromatics and oil, crushing until soft and fragrant. Sprinkle lightly with flour and stir to thicken into a roux.
Meanwhile, Mash half the black beans in a bowl and set aside.
Season with chili powder, salt and pepper, cumin and cook, stirring, 1 minute more. Add stock, whole and mashed beans, salsa and lime.
Bring to a boil; reduce heat and simmer.
Transfer half the soup to a blender and puree or use a hand blender to puree slightly (use caution when pureeing hot liquids). Stir the puree back into the pot. Serve garnished with sour cream, radish, avocado, tortilla chips, and cilantro, if desired.