Antipasti

Chipotle Black Bean Soup with Avocado Cream

Name: Chipotle Black Bean Soup with Avocado Cream
Cook time: 45 min
Total time: 45 min
Ingredients: 1 small avocado; 45 ounces black beans; 2 cups carrots; 4 cups chicken broth; 7 ounces chipotle peppers in adobo sauce; 2 tablespoons cilantro leaves; 1 tablespoon lemon juice; 2 tablespoons olive oil; 2 cups onions; 0.25 cup cream

dessertsnackVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

avocado1 small
black beans45 ounces
carrots2 cups
chicken broth4 cups
chipotle peppers in adobo sauce7 ounces
cilantro leaves2 tablespoons
lemon juice1 tablespoon
olive oil2 tablespoons
onions2 cups
cream0.25 cup

Instructions

1
Heat the oil in a 4-quart saucepan.
2
Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
3
Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil.
4
Reduce the heat to low.
5
Cook for 25 minutes.Mash the avocado with a fork in a small bowl.
6
Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender.
7
Cover and blend until the mixture is smooth.
8
Pour the mixture into a large bowl.
9
Repeat twice more with the remaining broth mixture.
10
Return the blended mixture to the saucepan.
11
Cook over medium heat until the mixture is hot and bubbling.
12
Divide the soup among 8 serving bowls.
13
Top with the avocado mixture.