| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
cn |
(15 1/2 oz) black beans (about 4 1/2 cups); rinsed and drained |
| 1 |
c |
Drained canned tomatoes; chopped |
| 1 1/4 |
c |
Chopped onion |
| 1/2 |
c |
Minced shallot |
| 4 |
|
Garlic cloves minced |
| 1 |
tb |
Plus 2 teaspoons ground cumin |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
|
Stick; (1/4 cup) unsalted butter |
| 4 |
c |
Beef broth |
| 1 |
cn |
(16-oz) pumpkin pureé (about 1 1/2 cups) |
| 1/2 |
c |
Dry Sherry |
| 1/2 |
lb |
Cooked ham; cut into 1/8-inch dice |
| 3 |
tb |
Sherry vinegar; (up to 4) |
|
|
Sour cream |
|
|
Coarsely chopped lightly toasted pumpkin seeds |
INSTRUCTIONS
GARNISH
In a food processor coarsely pureé beans and tomatoes. In a 6-quart heavy
kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over
moderate heat, stirring, until onion is softened and beginning to brown.
Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and
simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough
to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until
heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.
Makes about 9 cups.
Gourmet November 1996 You Asked For It; Larry's Markets, Seattle WA
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
A Message from our Provider:
“No one can ignore Jesus forever”