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Black & White Soup
Cummulative Rating
Servings
Serves 6-8
Difficulty
involved |
Ingredients
For black soup:
2 Tablespoons bacon grease from 2 cooked strips of bacon; bacon discarded
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 jalapeno pepper, chopped with seeds
2-15 ounce cans black beans with juice
1-15 ounce can diced tomatoes with juice
Up to 4 cups gf chicken stock
Kosher salt and fresh ground pepper to taste
For white soup:
2 Tablespoons unsalted butter
1 large onion, chopped
1 shallot, minced
6 cups cream
Kernels from 8 ears of corn
Salt and white pepper to taste
Dash cayenne pepper
For Jalapeno Garlic Cream:
1/2 jalapeño pepper, seeded & finely chopped
1 large garlic clove, minced & mashed into a paste with 1/2 teaspoon salt
1/2 cup créme fraîche or sour cream |
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Directions
For black soup:
Heat bacon grease in a large pot over medium heat. When hot, add onion, carrots and garlic. Saute until vegetables are soft, about 5 minutes. Add cumin, jalapeno, beans, tomatoes and 1-1/2 cups chicken stock. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until carrots are very tender. In batches, transfer soup to a blender and puree until smooth. Return to a clean pot and season to taste with salt and pepper.
The key to this finished soup is that the consistency of both soups must be the same. The black soup will be thicker. When you have completed both soups, add chicken stock to the black soup until the consistency matches the white soup. Season again to taste with salt and pepper.
For white soup:
Melt butter in a large saucepan or stock pot. Add onion and shallots; sauteing over medium heat for 2-3 minutes. Add cream and 3/4ths of the corn kernels. Bring to a boil. Reduce heat and simmer for 10 minutes.
Transfer soup to a food processor and puree in batches. (Be careful, as soup will be very hot and can splatter).
Pour pureed soup through a strainer, pressing solids with a wooden spoon.
Return soup to pot. Add remaining corn kernels and bring back to a simmer. Simmer for 5 minutes. Season to taste with salt and pepper.
For jalapeno cream sauce:
In a small bowl, mix together jalapeño, garlic paste and créme fraîche or sour cream. Cover and refrigerate for 2 hours.
Force mixture through a fine sieve over a small bowl. (This can be done 1 day ahead of time. Let cream come to room temperature before serving.)
To serve:
Pour each soup into a large measuring cup with a pour spout. Pour both soups at once into serving bowls slowly until they meet in the center of the bowl. Drizzle a decorative design on top with the jalapeno garlic cream and serve.
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