Black-Bean Soup With Avocado Salsa

We have black beans at least once a week, here at the home but this sounds fantastic! It looks awesome! How can it be bad?

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  cups  drained and rinsed canned black beans (three 19-ounce cans)
• 4  cups  canned low sodium chicken broth or 4  cups  homemade  stock
• 2  tablespoons  cooking oil
• 1  onion, chopped
• 1 1⁄2 teaspoons salt
•  crushed red pepper flakes, to taste
• 1⁄2 cup dry sherry
• 1  teaspoon fresh ground black pepper
• 2  avocados, preferably Hass, cut into 1/2-inch dice
• 1⁄4 cup  chopped fresh cilantro or 1⁄4 cup flat leaf parsley
• 6  radishes, halved and sliced thin
• 2  tablespoons lime juice

Directions

1. Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
2. In a large saucepan, heat the oil over moderate heat.
3. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
4. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
5. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans.
6. Simmer until hot, about 5 minutes.
7. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.
8. Mix gently.
9. Spoon the soup into bowls and top with the salsa.
10. *If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
11. ** With this black-bean soup, a dry amontillado is a natural.