6 cups drained and rinsed canned Black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons Salt
1/2 cup dry sherry
1 teaspoon fresh-ground black Pepper
2 Avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped Cilantro or flat-leaf Parsley
6 Radishes, halved and sliced thin
2 tablespoons lime juice
1.Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
2.In a large saucepan, heat the oil over moderate heat. Add the onion and 1 teaspoon of the Salt and cook, stirring frequently, until the onion is soft, about 5 minutes. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
3.Add the bean puree, 1/2 teaspoon of the Pepper, and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.
4.Meanwhile, in a small bowl, combine the Avocados, Cilantro, Radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.
If the Radishes aren`t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.