Recipe - Black Bean Soup With Cilantro-Lime Sour Cream

1 pack (16oz) (about 2 One half cups)
dried black beans
6 Bacon slices; chopped
Three fourths cup Finely chopped celery
Three fourths cup Finely chopped onion
Three fourths cup Finely chopped carrots
Three fourths cup Finely chopped leeks
10 cup Canned lowsalt chicken
broth
1 lg Tomato; chopped
1 cup (packed) chopped fresh
cilantro
1/3 cup (packed) chopped fresh
parsley
1 One half tablespoon Minced garlic
1 Jalapeño chili; minced
1 tablespoon Red wine vinegar
2 teaspoon Ground cumin
1 teaspoon Ground coriander
Three fourths cup Sour cream
2 teaspoon Fresh lemon juice
2 teaspoon Fresh lime juice
Additional chopped fresh
cilantro
Additional chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand
overnight. Drain well.

Cook bacon in heavy large pot over medium heat until brown but still soft,
about 4 minutes. Add celery, onion, carrots and leeks and sauté until
vegetables begin to soften, about 10 minutes. Add beans, chicken broth,
tomato, One half cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and
coriander. Bring to boil. Reduce heat to mediumlow, cover and simmer soup
until beans are very tender, stirring occasionally, about 2 hours.

Working in batches, transfer soup to blender and process until slightly
chunky puree forms. Return soup to pot. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing.)

Mix sour cream, lemon juice, lime juice and One half cup cilantro in small bowl.
Season to taste with salt and pepper. Ladle soup into bowls. Place dollop
of sour cream mixture atop soup. Garnish with additional chopped cilantro
and chopped tomato.

8 servings.

Bon Appétit March 1997 Restaurant; Brasserie Le Coze, Atlanta GA

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 25, 1998