Serves 8
1 tablespoon olive oil
1/4 cup fennel bulb, chopped
1 small white onion, chopped
3 cans black beans (14 ounce size)
3 cups chicken stock (ore vegetable)
2 chipotle peppers (canned, rinsed)
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup green onions, chopped
4 tablespoons creme fraiche, for garnish
Heat oil in a large stock pot, then add fennel and onion and cook until just barely softened, about 3-5 minutes. Rinse beans, and then add to stockpot along with stock, chipotles, cumin, cilantro and salt. Simmer for 20 minutes, and then puree using either a traditional or an immersion blender. To serve, ladle into bowls and top with green onions and crème fraiche.
Copyright 2009 by Cooking with Michele