Painted Desert Soup
The two soups are easy to make. Each is good by itself, but together they are synergistic. The bean soup is spicy and the corn soup is calming. Get in touch with your artistic side!
Black Bean Soup
1 1/2 cup medium to hot salsa
3 15-ounce cans black beans, drained and rinsed
3 cups chicken broth
2-3 T. dry sherry (optional)
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes. Cool slightly, then puree in a blender until smooth.
Return the soup to the saucepan and heat through. Stir in the sherry (if desired).
Corn Chili Soup
2 T. butter
1 cup chopped onion
1 lb. frozen corn (about 3 cups)
2 cups milk
2 poblano or Anaheim chiles,
roasted, peeled, seeded and chopped (or use canned)
3/4 teaspoon salt
1 t. red chili powder
1/2 cup shredded jack or cheddar cheese
In a 3-quart saucepan, sauté onion in butter until soft. Add milk and corn. Bring to a boil over medium heat. Add chilies and seasonings. Simmer 6 minutes. Cool, then puree until smooth in a blender. Return soup to pan and heat through.
Red Pepper Cream:
1/2 cup roasted, peeled red pepper
1/2 cup sour cream or plain yogurt
Combine in a blender until smooth.
With two ladles, spoon soup into shallow bowls simultaneously. Using red pepper cream or sour cream in a plastic bottle, make designs on top of the soup. Sprinkle with tomatoes, green onions, or bacon if desired.