Janet's friends have requested this recipe:
Santa Fe Sunset Soup with Red Pepper Drizzle
From Santa Fe School of Cooking: Flavors of the Southwest by Susan Curtis and Nicole Curtis Ammerman
Black Bean Soup
Makes 8 cups
2 tbs OO
2c chopped onion
½ c diced carrot (peel if fastidious about these things)
½ c diced celery
4 slices bacon
4 cloves garlic, minced
1 tbs cumin
1 tbs coriander
1# black beans, soaked overnight and drained
8c stock
½ tsp chipotle
1 tbs epazote
1. heat oil in large sauce pan [or big skillet], add onion, carrot and celery; cook 4-5 min
2. add bacon and garlic; cook 4-5 more min.
3. add remaining ingredients [move to a stock pot if you started in a skillet] and simmer, covered, for 2 hrs, or until beans are done. adj seasoning to taste.
4. place 3 cups of the soup in a blender; puree and return [or puree in place with a mixing stick
Alan’s comment—this came out a little thin—I’d add more beans, or reduce stock to 6-7 cups
Sweet Corn Bisque
Makes 8 cups
1 tbs OO
1 c diced onion
¾ c diced celery
2 cloves garlic, minced
1 c Hatch chili (typical New Mexico green chili), roasted, peeled, and seeded (unless you prefer more heat)—chopped
4 c sweet corn kernels, frozen is ok
2 baking potatoes, diced (peel if fastidious about these things)
5 c stock
1 c heavy cream
1 ½ tsp salt
½ tsp black pepper
1. heat oil in large saucepan [or big skillet], add onion and celery; cook for 2 min
2. add garlic and cook for 1 min
3. add remaining ingredients [move to a stock pot if you started in a skillet] and simmer, covered, for 45 min, or until potatoes are done
4. place 3 cups of the soup in a blender; puree and return [or puree in place with a mixing stick
Janet suggests: add the corn at the very end
To serve: using two pitchers [AA used two 2 cup measuring cups] pour the two soups simultaneously into a bowl. By pouring very slowly, you can regulate the margin between the two soups, pushing and shaping the edge by adjusting the flow from each pitcher.
Garnish (not photographed, but exquisite!)
2 red bell peppers, roasted, peeled, seeded
6 cloves garlic
2 tbs hot sauce [AA used sriracha]
1 tsp fresh thyme
1c OO [AA used ½ c]
1. combine everything except oil in a blender or mini processor
2. with blender running, slowly add the oil
3. drizzle on the plated soup in a circle or spiral pattern
