26
Stir in the beer and chiles and cook to slightly reduce, another 1 to
2 minutes. Add the corn kernels and stock and increase the heat to
bring to a boil. Reduce to a simmer and cook, partly covered, for
15 minutes.
4. Remove soup from the heat and insert the immersion blender into the
saucepan. Being sure to keep the metal blade completely submerged,
blend on Low, using an up-and-down motion until ingredients are well
combined and no chunks remain, about 1 minute. Add remaining salt
and blend another minute until soup is completely smooth.
5. Taste and adjust seasoning as desired.
Nutritional information per serving [1 cup (250 ml)]:
Calories 172 (30% from fat) • carb. 24g • pro. 5g • fat 6g • sat. fat 3g
• chol. 12mg • sod. 708mg • calc. 31mg • fiber 3g
Creamy Black Bean Soup
One of our favourites, this bright and creamy soup gets its rich
texture from not draining the beans; the starchy liquid
from the can is used to thicken the soup.
Makes about 5½ cups (1.375L)
2
garlic cloves, peeled
1
small onion, cut into ½-inch (1.25 cm) pieces
1
jalapeño, seeded and cut into ½-inch (1.25 cm) pieces
1
red bell pepper, cut into ½-inch (1.25 cm) pieces
1
tablespoon (15 ml) olive oil
1¼
teaspoons (6 ml) kosher salt
1
bay leaf
1¼
teaspoons (6 ml) ground cumin
3
cans 15-ounce (425 g) black beans, not drained
1
cup (250 ml) chicken stock, low sodium
1
teaspoon (5 ml) red wine vinegar
crème fraîche or plain yogurt, for serving
cilantro, for serving
tortilla chips, for serving
1. Insert the chopping blade sharp side up in the work bowl of the
chopper attachment. Add the onion, garlic, jalapeño and bell pepper
into the work bowl and pulse on High until finely chopped, about
8 to 10 times.
2. Heat the oil in a 4.5-quart (4.25 L) saucepan over medium heat. Add
the vegetables and sauté until softened, about 5 to 7 minutes.
3. Stir in ¾ teaspoon (3.75 ml) of the salt, bay leaf and cumin. Cook for
1 minute to toast the cumin, and stir in the beans (with liquid from can)
and the stock. Increase the heat to bring to a boil. Reduce to a simmer
and cook, partly covered, for 20 to 25 minutes.
4. Remove soup from the heat and insert the immersion blender into the
saucepan. Being sure to keep the metal blade completely submerged,
