Sherried Black Bean Soup with Cumin Creme Fraiche |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound dried black beans | 1 pound spicy Italian sausages, casings removed | 3 tablespoons olive oil |
| 1 large onion, chopped | 3 celery stalks, chopped | 3 large carrots, peeled, chopped |
| 1 medium jalapeno chili, chopped | 5 garlic cloves, minced | 1 cup dry Sherry |
| 9 cups (or more) low-salt chicken broth | 1 large smoked ham hock (about 10 ounces) | 2 bay leaves |
| 1-1/2 teaspoons dried thyme | 3 tablespoons fresh lime juice | 1 cup creme fraiche or sour cream |
| 1 teaspoon ground cumin | chopped green onions | |
| 1 | Place beans in heavy large pot. Pour enough water over to cover beans by 2 inches. Bring to boil. Remove from heat, cover, and let stand 1 hour. Drain. Transfer beans to large bowl. |
| 2 | Saute sausage in same pot over medium-high until cooked through, about 7 minutes. Using slotted spoon, transfer sausage to medium bowl. Add oil to drippings in pot, then onion, celery, carrots, jalapeno, and garlic; saute until golden, about 15 minutes. Add Sherry and simmer until reduced by half, about 4 minutes. Add beans, 9 cups broth, ham hock, bay leaves, and thyme. Simmer until beans are tender, about 1 hour 30 minutes. Discard bay leaves. |
| 3 | Transfer 2 cups bean soup to blender; cool slightly. Puree until smooth; return to pot. Stir in lime juice. Transfer ham hock to cutting board and chop meat; add to soup. Season with salt and pepper. |
| 4 | Whisk creme fraiche and cumin in small bowl. Ladle soup into bowls. Sprinkle with green onions and drizzle with cumin creme fraiche. |