Ingredients: 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
Directions: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. VEGETABLE TIP: 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. |