I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.
Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 4 servings
Ingredients
Preparation
Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
