Comfort Food Update: Black Bean Soup with Creme Fraiche

Black Bean Soup

The best part about this soup is the yummy creme fraiche, lime juice, cilantro, and green onions that you add at the very end, just before you eat it.  Once again, this recipe is from Nourishing Traditions by Sally Fallon.  After you soak and cook the black beans, a process that might take a couple of days, you can get started on the soup making, which doesn’t take that long.

Black Bean Soup Serves 6

2 medium onions, peeled and coarsely chopped

4 tablespoons extra virgin olive oil

4 cups cooked beans with bean juice

1 quart beef or chicken stock

1/2 cup sherry

4 cloves garlic, peeled and mashed

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon red chile flakes

1/4 cup fresh lime juice

sea salt or fish sauce and pepper

piima cream or creme fraiche

chopped cilantro for garnish

finely chopped green onion for garnish

Saute onions gently in olive oil until tender.  Add beans or bean liquid, sherry and stock, bring to a boil and skim.  Add cumin, oregano, garlic and chile flakes and simmer about 15 minutes.  Puree soup with a handheld blender (I used a food processor.)  Reheat and add lime juice.  Season to taste.  Ladle into heated bowls and serve with cultured cream, cilantro and green onions.