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Paul's Sacramento Black Bean Soup
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
1 Tasse	Onion; Chopped, 1 Large
4	Cloves garlic finely chopped
2 Esslöffel	vegetable oil
1 x ca. 450 g	Black Beans; Dried
2 Tasse	Ham; Smoked, Cooked, Cubed
6 Tasse	chicken broth
2 Esslöffel	New Mexico chile, ground.
1/2 Teelöffel	celery seed
1 Esslöffel	Oregano Leaves; Dried
2 Teelöffel	Cumin ground
1 Tasse	celery chopped
28 x ca. 30 g	Whole Tomatoes; Undrained
1	Chipotle Chile; *
1/3 Tasse	whipping cream
2/3 Tasse	dairy sour cream
1	red bell pepper chopped
die Zubereitung:
* Chipotle Chile should be one that has been canned in Adobo Sauce. Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil for 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. Quick Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

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