On this site there was posted a black bean soup recipe that looked intriging to me because first she got the recipe from Mark Bittman who I believe really does know how to cook everything, or at least can give you a good running start on unfamiliar foods. Second, it has a fried on top of it! I"ll let you in on a little secret passion of mine: poached or fried eggs on top of food. It may sound strange if you've never tried it, but the eggs lend certain recipes a richness they would otherwise not have without overpowering the dish. Plus, they give you a punch of protien, although, this soup certainly doesn't need that.
Short of time last night I opted to make this recipe which came together in about 20 minutes and let me tell you: it was hands down one of the best soups that I've ever had. Simple to make, a complexity of flavors, the creaminess of the egg, and the brightness that the lime and cilantro lend to it make this soup a keeper in the ol' recipe box. You could make it without the egg but why would you?
The Recipe:
Serves 4 to 6
1-1/2 tablespoons canola or olive oil
2 medium onions, chopped (I only had one onion and it was fine)
2 cloves garlic, minced
1 1/2 tablespoons chili powder, or more to taste
2 15-ounce cans black beans (or 3 cups cooked from dry), drained and rinsed
4 cups chicken or vegetable stock
Juice of 1 lime, or to taste
1/4 to 1/2 cup cilantro, chopped (depending on how much you like cilantro)
4 to 6 eggs (1 egg per bowl)
1. Heat 1-1/2 tablespoons of the oil in a heavy soup pot over medium heat. I perfer one that is deeper than you'll need so when you blend the soup it won't make such a mess. Add the onions and cook until they're a bit softer but not translucent, about 6 or 7 minutes. Stir in the garlic and chili powder and cook, stirring constantly, for an additional minute. It seems like a lot of chili powder but it ends up not being very spicy.
2. Add the beans, stock, and salt and pepper to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 15 minutes.
3. While the soup cooks you can get out a pan to fry the eggs in. Don't actually fry them yet though.
4. When the soup has cooked for 15 minutes take your stick blender and blend until the soup still has some small chunks but is more soupy than stewy. Turn off the heat, add the lime juice and give it a stir. Laddle into bowls and let stand while you fry the eggs. Once you've turned the eggs sprinkle them with a tiny amount of paprika if you want, for color.
5. When the eggs are done garnish each bowl with cilantro and top with one egg per bowl.
Here's the breakdown that I got from Cheap, Healthy, Good:
Calculations for Soup Plus Fried Egg
1 tablespoon olive oil: 119 calories, 13.5 g fat,
eggs: 296 calories calories, 20 g fat,
TOTAL: 415 calories, 33.5 g fat,
TOTAL PLUS SOUP: 1449 calories, 58.6 g fat,
PER SERVING WITH SOUP (TOTAL/4): 362 calories, 15 g fat.
No comments:
Post a Comment