Inspired by Panera’s extremely popular vegetarian Black Bean soup, which unfortunately is not available all the days of the week, I decided to try recreating the same flavor and was pleasantly surprised at the outcome! What is a bisque? It seems the word originated in French cooking, for a thick creamy soup texture. This soup with a piece of San Francisco Sour Dough bread and home made fries is a delicious combination on a winter evening and will make you a fan of Mexican cuisine, if you are not already!
Recipe : 3 people
Ingredients by Volume
- 1 can of Black Beans(15.5 oz)
- 1/2 cup tomato puree
- 5 pods of garlic- minced
- 1/2 cup diced onions
- 1 tsp roasted cumin powder
- 1 1/2 tbsp butter
- 2 cups of water
- fresh ground black pepper 1/8 tsp or to taste
- salt to taste
Method
- Heat butter in a saucepan
- When the butter melts, add the minced garlic
- Stir the garlic for two minutes.
- Add the chopped onions and str till golden brown
- Add salt and two cups of water
- Simmer for 10 minutes on medium flame
- Add 1/3rd content of the black bean can along with the liquid.
- Blend the mixture.
- Add black pepper and simmer for another five minutes.
- Add roasted cumin powder
- Add the remaining black beans
- Simmer for further 5-7 minutes, or till the thickness of soup to your preference.
Tips
Using an organic can of black beans may even improve the taste further.
Instinct Factor
Purely guided by the tastebuds over here , so feel free to create your verison.
Feel Factor
Extremely satisfying to the taste buds for that hot piping creamy thick texture of a bisque in addition to the attractive look of brown gravy and black beans.
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