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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
/
2
tsp freshly squeezed lemon juice
1
/
2
tsp sea salt
1
/
4
tsp smoked paprika
1
/
8
tsp caye
1
/
4
cup [60 ml] dry sherry
1 Tbsp Spanish sherry vinegar
Sea salt
Freshly ground black pepper
1.
TO MAKE THE SOUP:
Heat the oil in a large soup pot or Dutch oven over medium heat.
Add the onion and bell pepper and sauté until they begin to brown, about 8 minutes.
Add the garlic, thyme, cumin, and coriander and cook, stirring constantly, until fragrant, about 45 seconds.
Add the beans, broth, and bay leaf.
Cover and bring to a simmer.
Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
2.
TO MAKE THE RED PEPPER CREAM:
Place the cream, red peppers, lemon juice, salt, paprika, and caye
Pour the mixture into a bowl and set aside while you finish the soup.
3.
Remove the bay leaf from the soup and purée in the pot with an immersion blender, or in batches in a clean blender with the lid slightly ajar, until almost smooth.
(I like to leave some of the beans unblended, but you can blend all the way to smooth, if you like.) Return the soup to the pot, add the sherry and sherry vinegar, and heat over low heat for 5 minutes.
Season with salt and pepper.
4.
Ladle the soup into bowls, spoon some of the red pepper cream on top, and swirl.
Serve immediately.
GET AHEAD:
The soup and Roasted Red Pepper Cream can be stored in the refrigerator in separate airtight containers for up to 4 days. The soup (without the red pepper cream) freezes well in airtight containers or zip-top plastic freezer bags for up to 3 months. Reheat gently over low heat until hot.