Recipe(tried): Mexican Bean Soup with Lime Butter

Mexican Bean Soup with Lime Butter

I can honestly say that this is one of the best soups i've ever tasted. If you are going to make it please don't be tempted to omit the lime butter - it compliments the soup perfectly and i can't imagine it would be the same without it, although the soup alone is faboulous!

1 onion
2 cloves of garlic
30ml (2 tbsp) olive oil
pinch of dried chillies
5ml (1tsp) ground coriander
5ml (1tsp) ground cumin
2.5ml ( tsp) ground cinnamon
900ml (1 pts) vegetable stock
300ml ( pt) tomato juice
5 - 10ml (1-2tsp) chilli sauce
2 x 400g/14oz cans red kidney beans
30 ml (2 tbsp) fresh coriander
Salt and Pepper

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Lime Butter

50g (2oz) unsalted butter, softened
grated zest and juice of lime

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Garnish

A few tortilla chips
1 Avocado
A few sprigs of fresh coriander

1.Beat the lime juice into the butter. Using greaseproof paper, roll the butter into a log. Put into the fridge to cool for about 2 hrs

2.Peel and chop the onion. Peel and mince the garlic. Heat the oil in a pan and add the onion, garlic, chilli, and spices. Fry gently for 5 mins.

3.Add the stock to the pan along with the tomato juice, chilli sauce and beans. Simmer for 20 mins.

4.Puree in a food processor and return to the pan. Stir in the coriander and heat through. Taste for seasoning; add Salt and pepper as necessary.

5.Unwrap the butter and cut into discs. Peel, stone and chop the avocado. Ladle the soup into bowls, add a disc of butter, tortilla chips, avocado and a sprig of coriander.
Enjoy! K