Sherried Black Bean Soup With Shrimp |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a Cuban soup I came across in Food and Wine magazine. I can't wait to try it. Ingredients:
1/2 lb dried black beans, soaked overnight in water and drained |
1/4 cup extra virgin olive oil |
1 medium onion, minced |
3 garlic cloves, minced |
1/2 green bell pepper, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 cup heavy cream |
1 tablespoon dry sherry |
2 teaspoons sherry wine vinegar |
1 tablespoon chopped cilantro |
1 teaspoon chopped cilantro |
salt & freshly ground black pepper |
6 medium shrimp, shelled and deveined |
1 teaspoon chopped mint |
Directions:
1. Cover six 4 skewers with water and soak for 2 hours.
2. Put the beans in a medium saucepan, add enough water to cover by 2 and bring to boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. Pour off all but 2 1/2 cups of the cooking liquid.
3. Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
4. Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoons of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.
5. Light a grill. In a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. THread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
6. The soup can be refrigerated for up to 3 days and reheated gently.
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