Sweet Corn & Black Bean Soup

45m
Prep Time
90m
Cook Time
2h 15m
Ready In


"This is the signature soup at The Turquoise Room at the La Posada Resort in Winslow, Arizona. It basically two soups that are ladled into the same bowl . . . bean soup on one and cream corn on the other. Such a beautiful presentation and it is sooooooo good! The recipe is written to use fresh corn, however frozen corn could be substituted if necessary. Great served with Turquoise Room Cornbread ."

Original is 5 servings
  • FOR BLACK BEAN SOUP
  • FOR CREAM OF CORN SOUP
  • FOR CHIPOTLE PUREE
  • For Garnish (optional)

Nutritional

  • Serving Size: 1 (663.6 g)
  • Calories 1509.3
  • Total Fat - 53 g
  • Saturated Fat - 30.6 g
  • Cholesterol - 153.9 mg
  • Sodium - 1893 mg
  • Total Carbohydrate - 227.9 g
  • Dietary Fiber - 37.6 g
  • Sugars - 15 g
  • Protein - 39.3 g
  • Calcium - 323.6 mg
  • Iron - 7.2 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 1.3 mg

Step by Step Method

FOR THE BEAN SOUP


Step 1

Wash and soak the beans in cold water overnight.

Step 2

Place beans and the rest of the bean soup ingredients into a large pot. Bring to a boil and simmer for 1 1/2 hours, or until beans are tender. Remove the bay leaf and discard. Cool the beans and place them in a blender and blend until smooth. Dilute with water as needed. The soup can be made a day in advance.

FOR THE CREAM OF YELLOW CORN SOUP


Step 3

Cut the corn from the cob; be sure to scrape the cob with a knife to extract all the milk.

Step 4

Saute the onions in butter until soft, but not brown. Add the remaining ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat.

Step 5

Let cool and then place in a blender and blend until smooth. If the soup is not sweet enough, add a little sugar to taste. This soup may be done in advance, but should be kept warm in a double boiler.

FOR THE CHIPOTLE PUREE


Step 6

Place the contents of can of chipotle in adobo sauce in the blender. Fill the empty can with water and add to the blender. Blend until smooth. The sauce may be made in advance and kept in the refrigerator for weeks

FOR THE GARNISH


Step 7

Red Chili Cream: Place all ingredients in the blender and blend until smooth. Place in squeeze bottle and refrigerate until needed.

TO SERVE


Step 8

Due to the starch in both soups, they will thicken as they sit. It is important that they be of the same consistency so you may need to adjust them by adding a small amount of hot water at the time of service. Now here's tricky part. You want to serve the soup in the same bowl, with the bean on one side and corn on the other. So, place the soups side by side on the counter. Using a separate soup ladle for each soup, scoop a ladle of each and pour into the bowl at the same time, and at the same speed. To finish squeeze the Red Chili Cream on the top in your own signature design. Before tasting, each guest should gently swirl the soups together

Tips


No special items needed.

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