Recipe - Pureed Black Bean Soup (Italian)

3 cup Black beans; soaked
overnight
2 ga Chicken broth
6 Bay leaves
One half Onion; minced
4 Cloves garlic; minced
2 Carrots; grated
One half cup Heavy cream
Salt and pepper; to taste
Sour cream; as needed
2 tablespoon Fresh cilantro; chopped
2 tablespoon Tomatoes; minced

DIRECTIONS: (prep 1015 mins; soak 2 hrs; cook 3 hrs): Rinse beans and
sort. Soak overnight. Drain. Rinse. In an extra large saucepan place
the black beans, chicken stock, bay leaves, onions, garlic, and carrots.
Simmer the ingredients for 2 to 3 hours, or until the beans are tender.
Remove the bay leaves. Add more chicken stock or water if needed.
Strain the beans (reserve the liquid) and place them in a food processor.
Blend the beans, adding enough of the reserved liquid so that a thick,
pureed consistency is achieved. Add the heavy cream, salt, and pepper.
Stir them in so that they are well blended. Garnish the soup servings
with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes.
Serves 8 to 10

NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves
contemporary, Northern Italian cuisine. [from Stromquist and Stromquist
(1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs.]
Recipe by: Mangiamo, Manhattan Beach, CA

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998