Black Bean Soup with Cilantro-Lime Sour Cream

By Nemo

Ingredients

• 1 1/2 Tbs minced garlic
• 1 jalapeño chili, minced
• 1 Tbs red wine vinegar
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 cup sour cream
• 2 tsp fresh lemon juice
• 2 tsp fresh lime juice
• Additional chopped fresh cilantro
• Additional chopped tomato

Details

Servings 1

Preparation

Step 1

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.

Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.

Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato