Place beans in large bowl. Add enough water to cover by 3 inches. Let stand
overnight. Drain well.
Cook bacon in heavy large pot over medium heat until brown but still soft,
about 4 minutes. Add celery, onion, carrots and leeks and sauté until
vegetables begin to soften, about 10 minutes. Add beans, chicken broth,
tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and
coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup
until beans are very tender, stirring occasionally, about 2 hours.
Working in batches, transfer soup to blender and process until slightly
chunky puree forms. Return soup to pot. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing.)
Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl.
Season to taste with salt and pepper. Ladle soup into bowls. Place dollop
of sour cream mixture atop soup. Garnish with additional chopped cilantro
and chopped tomato.
Bon Appétit March 1997 Restaurant; Brasserie Le Coze, Atlanta GA
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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