Bean soup

Bean soup

Sopa de frijoles

By
From
My Abuelo's Mexican Feast
Serves
6

Ingredients

Quantity Ingredient
440g dried black beans, cooked
2 garlic cloves, finely chopped
500ml milk
60ml pouring cream
500ml chicken stock
20g butter
1 slice Light-as-a-feather buns, stale, made into crumbs
or 1 slice white bread, cut into cubes
60g sour cream
7g coriander leaves, chopped
or 7g flat-leaf parsley, chopped

Method

  1. In a food processor or blender, process the beans, garlic, milk, cream and stock. This may need to be done in 2 or 3 batches.
  2. Place the mixture in a large saucepan or stockpot over a medium–high heat and bring gently to the boil. Reduce the heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste.
  3. In a shallow frying pan, melt the butter. Add the bolillo crumbs or bread pieces and fry gently for a few minutes or until golden.
  4. Serve this soup very hot topped with the croutons, a tablespoon of sour cream and the coriander or parsley.
Tags:
Mexican
Latin
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