Recipe

Black And White Soup Recipe


Black And White Soup Recipe Chefmeow / All my dishes
10 months, 2 weeks ago
BLACK AND WHITE SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ackerman Estate in Dallas, Texas in 1989.
Prep:10m Cook:120m Servings:6

Chefmeow

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Ingredients
  • 1/4 cup tomatillo salsa
  • 1/8 cup sour cream
  • Black Soup:
  • 1-1/2 cups dried black beans
  • 4-1/2 cups water
  • 1 medium white onion chopped
  • 1 large carrot chopped
  • 3 bacon slices chopped
  • 5 large fresh thyme sprigs
  • 3 garlic cloves
  • 1 bay leaf
  • 2-1/4 teaspoons ground cumin
  • 2 cups chicken stock
  • 1/4 cup chopped fresh cilantro
  • White Soup:
  • 2 tablespoons butter
  • 1/2 large red bell pepper cut into matchstick size pieces
  • 1/2 large yellow bell pepper cut into matchstick size pieces
  • 1/2 large green bell pepper cut into matchstick size pieces
  • 1 large white onion chopped
  • 2 garlic cloves minced
  • 1/4 cup all purpose flour
  • 1-1/2 cups chicken stock
  • 1 cup whole milk
  • 1 cup whipping cream
  • 8 ounces sharp white cheddar cheese grated

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

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