FRS - Dinner Doctor - Black Bean Soup

Categories: FRS |

I’m still searching for my favorite recipe in The Dinner Doctor.  Things haven’t been going very well so far.  Time to try my third and final soup.  As always, here’s the ingredients from the copyrighted recipe.  The bottled item is cooking sherry.
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I got a tip from a reader that you can buy chopped onions in the freezer section at the grocery store.  This would save me lots of time and tears, but I haven’t had the chance to pick up a bag.

Here’s some of the ingredients dumped into a pot.  This recipe uses the bean juice.  In the past, I always drained and rinsed my beans because I thought the bean juice would give you gas.  However, a good friend taught me that the thick liquid makes a good base for soup.  It makes sense because it’s full of starch that will thicken up broth.

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Just like the first recipe, this soup calls for a blender, and again I used my immersion blender.  While we’re talking about kitchen tools, let’s talk about cookware.  It’s important to have good quality cookware, preferably ones with copper bottoms.  This will aid in even heating and cooking. I’ve been trying to replace my pots and pans over the past two years.  I’ve still got a ways to go, but this is a good one.  It’s from Emeril’s line, which is easy to find and is very reasonably priced.

The recipe calls for lemon zest to be stirred into sour cream.  You can grate a lemon on an everyday kitchen grater.  Personally, I like to use a microplane.  It’s easier to use and makes a finer zest.

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So here’s the final product according to the recipe.

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However, I’ve never  been very good at following recipes as written, and the fact that I’ve made it through three recipes from this cookbook with any modifications is nothing short of amazing.  It so happened that I had sour cream lemon bread sitting on my counter, and it was starting to dry out.  What should you do with bread that’s a little stale? Make croutons!


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Croutons are pretty easy to make. Cut a dense loaf of bread into bite sized chunks. Drizzle lightly with olive oil and season with salt and pepper. Bake them in a preheated 350 degree oven until crunchy.

And here’s the soup with croutons.

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Final verdict: eh. It was a pretty bland soup as written. Chris loved it, but I think the croutons made a big impression on him than the black bean soup. I also didn’t care for the lemon zest in the sour cream. I’d definitely skip that. I’d also reduce or cut out the chicken broth. I like a black bean soup with thicker viscosity. The search continues with The Dinner Doctor.   I’m out of soups so it’s onto side dishes.

2 Comments

  1. vhefley@comcast.net

    Think I’d really like this one. What’s in the container behind the lemon?

  2. sleepingKelly

    Bay leaves.



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