Title: Pureed Black Bean Soup (Italian)
Categories: Digest-211
Yield: 10 Servings

3 c Black beans; soaked
-overnight
2 ga Chicken broth
6 Bay leaves
1/2 Onion; diced
4 Cloves garlic; diced
2 Carrots; grated
1/2 c Heavy cream
Salt and pepper; to taste
Sour cream; as needed
2 tb Fresh cilantro; chopped
2 tb Tomatoes; diced

DIRECTIONS: (prep 10-15 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 recipelu-digest by "Christopher E. Eaves" on
Feb 25, 1998