BOBBY FLAY'S BLACK BEAN SOUP WITH CREMA AND THREE RELISHES RECIPE

Bobby Flay's Black Bean Soup With Crema And Three Relishes Recipe image

Provided by á-174942

Number Of Ingredients 39

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Ingredients

GRILLED ONION RELISH:
== CORN CHIPS & TOMATO-SERRANO RELISH ==
6 white corn tortillas cut into sixths
Peanut oil as needed
2 tomatoes seeded, chopped fine
1 serrano pepper finely chopped
Salt to taste
Freshly-ground black pepper to taste
1 red onion peeled, and sliced 1/2" thick
2 tablespoons olive oil
== TORTILLA & AVOCADO-TOMATILLO RELISH ==
6 blue corn tortillas cut into sixths
Canola oil as needed
2 Haas avocados peeled, seeded, and coarsely chopped
2 tomatillos scrubbed, and coarsely chopped
2 tablespoons finely-chopped red onion
1 small jalapeño finely chopped
2 tablespoons fresh lime juice
Salt to taste
Freshly-ground black pepper to taste
TOASTED CUMIN CREMA:
1 tablespoon cumin seeds
8 ounces crema or sour cream
1 tablespoon fresh lime juice
Salt to taste
Freshly-ground black pepper to taste
SOUP:
2 tablespoons olive oil
1 medium carrot peeled, and coarsely chopped
1 medium onion coarsely chopped
3 garlic cloves coarsely chopped
1 cup red wine
3 cups black beans picked over, soaked for 8 hours and drained
3 jalapeños roasted, peeled, and seeded
1 poblano roasted, peeled, and seeded
4 cups water
2 tablespoons fresh lime juice
Salt to taste
Freshly-ground black pepper to taste

Steps:

White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste. Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste. Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste. Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced. Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately. This recipe yields 8 servings.