I don't care what time of the year it is, I love soup. We had a few rainy days this past week, so I whipped up a batch of this simple, spicy recipe to keep us warm and dry.
2 cups cooked Black Beans, reserve 1 cup
1 28 oz. can of Diced Tomatoes (there are no local fresh tomatoes yet)
28 oz. of water
1 white Spring Onion, roughly diced, save greens for garnish
4 Garlic Scapes, 3 of them roughly chopped (you could substitute 2 cloves of garlic)
2 Jalapenos, roughly chopped, (you can remove the seeds and ribs if you don't want it too spicy)
2 Tbsp. 2x Tomato Paste
1/4 cup of whole milk (optional)
2 Tbsp. Safflower Oil
1/2 cup of Creme Fraiche
1/2 cup of Sour Cream
3 Tbsp. Cilantro
Salt and pepper to taste
Place the creme fraiche, sour cream, cilantro and the one reserved scape into a blender or food processor and blend until smooth. Season with salt and pepper and pop it back in the fridge.
Heat the oil in a soup pot over medium heat. Sweat the onion and scapes until the onion is translucent. Add the tomato paste and stir for 1-2 minutes to toast it. Toss in half of the black beans, the jalapenos, the water and the diced tomatoes and cover. Simmer for 15-20 minutes, until piping hot. Using a immersion blender, blend the soup until smooth adding in some milk to cream it if you like. Season to taste. Turn off the heat and add the rest of the black beans. Wait a few minutes, top it with the cilantro cream and onion greens, and serve with some tortillas or chips.