So much for the signs of spring mentioned in my last post. Winter is truly upon us here in Denmark. I realised after I’d taken some of these photos how much black clothing predominated in them. At least that day. It did provide a nice contrast to the snow-dusted surroundings though and is quite in keeping with the recipe I was planning to post next – a creamy black bean soup. (I wonder would AC/DC approve…)
Creamy black bean soup
There is nothing better than hot soup after being out and about in these chilly climes. I love soup and have been making lots of different ones recently. This one may not look particularly pretty, but what it lacks in good looks, it makes up for in taste. Rustle up some herby garlic bread and you’ve got yourself a hearty, winter-warming meal. This recipe is based on one by Claus Meyer, but tweaked a little by yours truly.
300g organic black beans, soaked overnight
2 cloves garlic
2 sprigs rosemary
4 dessertspoons cold-pressed rapeseed oil
vegetable stock, preferably organic
4 dessertspoons apple cider
1 dessertspoon caramelised vinegar (optional)
sea salt and black pepper
flat-leaf parsley for garnish
cream, for drizzling (optional)
Drain and rinse the soaked beans. Leave them to drip in a colander.
Chop the onion and garlic. Remove the rosemary needles from the stalk and chop. Fry the onion, garlic, beans, and rosemary gently in some rapeseed oil for a couple of minutes. Add enough stock to reach 5cm above the top of the beans. Bring the soup to the boil, cover and leave to simmer gently for about 45 minutes.
Remove from the heat, take out a few spoonfuls of the beans and set aside. Pour the soup into a blender and blitz it until smooth. Add the vinegars and season to taste with salt and pepper.
Rinse, dry and finely chop the parsley. Serve the soup, adding some of the reserved beans, a drizzle of cream and rapeseed oil and a sprinkle of chopped parsley.
Serve with some homemade herby, garlic bread or other bread of your choice.