Black Bean Soup With Hot Roast Pepper Cream. |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The drizzle of spicy orange colored pepper cream looks spectaular on the black bean soup and tastes just as good! Ingredients:
2 red peppers, halved, seeds removed |
olive oil, for rubbing |
1/2 red chili pepper, preferably scotch bonnet, seeds removed, chopped |
1/2 lime, juice only |
3 tablespoons heavy cream |
1 tablespoon sunflower oil or 1 tablespoon peanut oil |
1/2 ounce butter |
1 onion, roughly chopped |
1 large carrot, finely diced |
1 stick celery, finely diced |
2 garlic cloves, finely chopped |
1 1/2 teaspoons ground cumin |
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth |
3 (14 ounce) cans black beans, drained |
Directions:
1. For the cream: preheat the oven to 350°F Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth. Chill until needed.
2. For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic. Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid. Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they don’t burn.
3. Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the broth and beans. Bring to the boil, then turn down to a simmer. Cook for about 15 minutes. Leave to cool, then whizz in a blender until smooth.
4. Reheat the soup and serve hot with spoonfuls of the cream drizzled on top.
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