Ingredients
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¼ cup minced Shallot
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2 tbsp Olive Oil
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1 large Potatoes
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4 cups Chicken broth
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2 cups cooked Black Beans
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1 tsp dried Thyme
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½ tsp ground Coriander
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1 tbsp Dry Sherry
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2 tsp Salt
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6 Lemon
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2 tbsp chopped Chives
Directions
Steps
|
1
Done
|
Saute shallots in olive oil. Add potato and chicken broth and simmer for 30 minutes. |
|
2
Done
|
Add black beans, thyme, and coriander and simmer 45 minutes. |
|
3
Done
|
Purée ⅓ of the soup in a blender and return it to the pot. |
|
4
Done
|
Stir in the sherry and salt. |
|
5
Done
|
Serve hot, garnished with lemon slices and chives. |
