BOBBY FLAY'S BLACK BEAN SOUP WITH CREMA AND THREE RELISHES RECIPE
Provided by á-174942
Number Of Ingredients 39
Steps:
- White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste. Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste. Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste. Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced. Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately. This recipe yields 8 servings.
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Monique mosby
[email protected]I'm allergic to cilantro, so I used parsley instead. The soup was still very flavorful.
Gilmar J√∫nior
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the black beans and the corn.
Zeeshan Farhad
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
Teeboy Tope
[email protected]I'm not a fan of spicy food, so I omitted the jalapeño pepper. The soup was still delicious.
Shihab Shimul
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
mazahar mazahar
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Kourtneigh Ferguson
[email protected]This soup is a great way to use up leftover black beans. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them for.
Scolla Abinel
[email protected]I love the addition of the three relishes. They really add a lot of depth and flavor to the soup.
Wawa hero
[email protected]5 stars! I've made this soup several times and it's always a hit. It's perfect for a quick and easy weeknight meal.
Amanda Lohkamp
[email protected]I'm not a huge fan of black bean soup, but this recipe changed my mind. It was so flavorful and satisfying.
Rosemarie Clarke
[email protected]This recipe was easy to follow and the soup turned out delicious. I made it for my family and they all raved about it.
Nneamaka Lilian Okoli
[email protected]This soup was a hit at my dinner party! The combination of flavors from the black beans, spices, and relishes was amazing. I especially loved the crunch from the pickled onions and the creamy avocado relish.