Pureed Black Bean Soup (Italian)

Directions

Rinse beans and sort.

Soak overnight.

Drain.

Rinse.

n an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots.

Simmer the ingredients for 2 to 3 hours, or until the beans are tender.

Remove the bay leaves.

Add more chicken stock or water if needed.

Strain the beans (reserve the liquid) and place them in a food processor.

Blend the beans, adding enough of the reserved liquid so that a thick, puréed consistency is achieved.

Add the heavy cream, salt, and pepper.

Stir them in so that they are well blended.

Garnish the soup servings with a dollop of sour cream.