Thursday, April 14, 2011

{soups-salads-and-salad-dressings} Tomorrow's Soup Group

 

I doubled this recipe for my soup group tomorrow. It's such a really great soup. Doubling the recipe gave me 6 quarts plus about 2 or 2 1/2 cups. So that means I have enough for our supper tonight.

I've got the Artisan Bread dough working on the counter for rolls tomorrow with our soup.

Then my 60 Second Chocolate Mousse served in my beautiful French Gray Blue Pot de Creme. I love those. I think I mentioned I've had them 55 years. I got them as a wedding gift. Elegant little things.

Bring on the gals. I have the wine in the fridge and the food is made. I'm ready for the fun.
terry
ps Try this soup, it's a winner.

Dave's Black Bean Soup - Serves 6
Recipe By: Dave Leiberman

Ingredients
10 slices bacon, finely chopped
2 medium onions
6 cloves Garlic -- finely chopped
1 can Chicken Stock (14 1/2 oz)
1 1/2 cups tomatoes -- canned chopped
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 cans black beans, drained but not rinsed -- 15 1/2 oz
salt and black pepper
1 bunch cilantro
1/2 lime, juiced
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Instructions
Put the bacon into a large pot and cook until it starts to give up its fat, about 3 minutes. Stir in the onions and cook, stirring, until they start to turn translucent. Stir in the garlic and cook until you can smell it, being careful not to burn it.. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes.
Stir the lime juice in off the heat.

Place in bowls and top with any of the desired garnishes.

Recipe Notes
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Exported from A Cook's Books -- Recipe management for Macintosh

The new edition of
Cyberfeasts and Foodstocks
Second Helping
is available
<http://www.cyberfeasts.com/cookbook2.htm>

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