Recipe: Spiced Black Bean Soup with Lime Butter (blender)

SPICED BLACK BEAN SOUP

FOR THE SOUP:
1 1/2 cups dried black beans, soaked overnight
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1 dried red chile, seeded and chopped
2 carrots, chopped
1 celery stalk, chopped
5 cups vegetable stock
1 teaspoon toasted coriander seeds
1 teaspoon cumin seed
1 teaspoon allspice berries
1 bay leaf
FOR THE LIME BUTTER:
1/2 cup unsalted butter, softened
grated peel and juice of 1/2 lime
TO SERVE:
1 tablespoon chopped fresh cilantro
salt and pepper

TO PREPARE THE SOUP:
Drain beans; rinse well.

In a large saucepan, heat oil. Add onion, garlic, chile, carrots and celery; cook, stirring, 5 minutes or until browned.

Add beans and stock. Slowly bring to a boil. Boil 10 minutes.

Tie spices and bay leaf in a small piece of cheesecloth. Add to pan. Cover and simmer 1 to 1 1/4 hours or until beans are tender. Discard cheesecloth bag.

MEANWHILE, PREPARE LIME BUTTER:
Cream together butter, lime peel, lime juice, chopped cilantro, salt and pepper. Roll into a log shape. Refrigerate until required.

TO SERVE:
Cut log of lime butter into 12 to 16 slices. In a blender, puree soup. Spoon into bowls and serve topped with 2 slices of lime butter.

Makes 6 to 8 servings
Source: Step-by-Step Gourmet