Black and White Soup
From chefmeow 15 years agoIngredients
- 1/4 cup tomatillo salsa shopping list
- 1/8 cup sour cream shopping list
- Black Soup: shopping list
- 1-1/2 cups dried black beans shopping list
- 4-1/2 cups water shopping list
- 1 medium white onion chopped shopping list
- 1 large carrot chopped shopping list
- 3 bacon slices chopped shopping list
- 5 large fresh thyme sprigs shopping list
- 3 garlic cloves shopping list
- 1 bay leaf shopping list
- 2-1/4 teaspoons ground cumin shopping list
- 2 cups chicken stock shopping list
- 1/4 cup chopped fresh cilantro shopping list
- White Soup: shopping list
- 2 tablespoons butter shopping list
- 1/2 large red bell pepper cut into matchstick size pieces shopping list
- 1/2 large yellow bell pepper cut into matchstick size pieces shopping list
- 1/2 large green bell pepper cut into matchstick size pieces shopping list
- 1 large white onion chopped shopping list
- 2 garlic cloves minced shopping list
- 1/4 cup all purpose flour shopping list
- 1-1/2 cups chicken stock shopping list
- 1 cup whole milk shopping list
- 1 cup whipping cream shopping list
- 8 ounces sharp white cheddar cheese grated shopping list
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.
People Who Like This Dish 2
- mbeards2 Omaha, NE
- chefmeow Garland, TX
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