Sherried Black Bean Bisque

This is from my 365 Ways to Cook Vegetarian cookbook. I recently bought a bottle of dry sherry for another recipe and I’m on the hunt for other recipes to use it up… I love black bean soup, so here is another recipe for me to try! You can use plain yogurt in place of the sour cream in this recipe. I bet this could be adapted for the crock pot.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2 (15 ounce) cans black beans
• 1 (14 ounce) can chicken broth or 14  ounces  vegetable stock
• 1⁄2 cup dry sherry
• 1 1⁄2 teaspoons ground cumin
• 1⁄8 teaspoon cayenne
• 1  cup half-and-half
• 1⁄4 cup sour cream
• 2  scallions, thinly sliced

Directions

1. In a blender or food processor, puree the beans with their liquid and broth until smooth. Transfer to a large saucepan.
2. Cook over medium heat, stirring, for 5 minutes. Add sherry, cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through.
3. Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.