Страница 34

Black Bean Soup with Roasted Red Pepper Cream

PAIR WITH

Brazilian Tapioca and Cheese Rolls

(PAGE 165)

Spinach and Sun-Dried Tomato Scones

(PAGE 154)

This is an old-school recipe I learned to make in the early ’90s, while I was working in a gourmet deli. It was, hands down, our best seller, and it’s still a favorite with my family. Don’t be tempted to skip the dry sherry and sherry vinegar here; they add a bright, acidic tang, which amplifies all the flavors in this soup. The red pepper cream swirl on top boosts the color of the soup and spikes it with a beautifully smoky flavor

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

BLACK BEAN SOUP

3 Tbsp extra-virgin olive oil

1 large yellow onion, chopped

1 medium green bell pepper, seeded and chopped

3 medium garlic cloves, minced

1 Tbsp chopped fresh thyme

1 tsp ground cumin

1 tsp ground coriander

4

1

/

2

cups [800 g] cooked black beans

(see page 19)

, or three 15-oz [425-g] cans black beans, rinsed and drained

4 cups [960 ml] chicken or vegetable broth

(see page 17)

1 bay leaf

ROASTED RED PEPPER CREAM

1

/

2

cup [120 ml] heavy cream

1

/

2

cup [160 g] jarred roasted red peppers

1

1