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Home Bake Tri Tip With Roast

Black and White Soup Recipe

Ingredients

How to make it

  • For black soup place beans in large bowl then add enough water to cover by 3”.
  • Soak overnight then drain beans and transfer to heavy pot.
  • Add 4-1/2 cups water and next 7 ingredients then bring to a boil.
  • Reduce heat then cover and simmer stirring occasionally for 1 hour and 10 minutes.
  • Working in batches puree black bean soup in blender with 2 cups chicken stock.
  • Return soup to pot then stir in chopped cilantro.
  • Bring soup to simmer and thin with stock if necessary then season with salt and pepper.
  • For white soup melt butter in heavy pot over medium heat then add peppers, onion and garlic.
  • Sauté vegetables until tender about 6 minutes then add flour and stir 2 minutes.
  • Whisk in stock then milk and cream.
  • Simmer until slightly thickened stirring constantly about 3 minutes.
  • Gradually add cheese 1/2 cup at a time stirring after each addition until melted and smooth.
  • Season to taste with salt and pepper.
  • To serve simultaneously ladle generous 1/2 cup of each soup into shallow bowls.
  • Allow soups to meat in center then top with tomatillo salsa and sour cream and serve.

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The Cook

chefmeow Garland, TX

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