Title: Black bean soup with cilantro-lime sour cream
 Categories: None
      Yield: 1 Servings
 
      1 pk (16-oz) (about 2 1/2 cups)
           -dried black beans
      6    Bacon slices; chopped
    3/4 c  Finely chopped celery
    3/4 c  Finely chopped onion
    3/4 c  Finely chopped carrots
    3/4 c  Finely chopped leeks
     10 c  Canned low-salt chicken
           -broth
      1 lg Tomato; chopped
      1 c  (packed) chopped fresh
           -cilantro
    1/3 c  (packed) chopped fresh
           -parsley
  1 1/2 tb Minced garlic
      1    Jalapeño chili; minced
      1 tb Red wine vinegar
      2 ts Ground cumin
      1 ts Ground coriander
    3/4 c  Sour cream
      2 ts Fresh lemon juice
      2 ts Fresh lime juice
           Additional chopped fresh
           -cilantro
           Additional chopped tomato
 
  Place beans in large bowl. Add enough water to cover by 3 inches. Let
  stand overnight. Drain well.
  
  Cook bacon in heavy large pot over medium heat until brown but still
  soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté
  until vegetables begin to soften, about 10 minutes. Add beans,
  chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño,
  vinegar, cumin and coriander. Bring to boil. Reduce heat to
  medium-low, cover and simmer soup until beans are very tender,
  stirring occasionally, about 2 hours.
  
  Working in batches, transfer soup to blender and process until
  slightly chunky puree forms. Return soup to pot. Season to taste with
  salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
  Bring to simmer before continuing.)
  
  Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small
  bowl. Season to taste with salt and pepper. Ladle soup into bowls.
  Place dollop of sour cream mixture atop soup. Garnish with additional
  chopped cilantro and chopped tomato.
  
        8    servings.
  
  Bon Appétit March 1997 Restaurant; Brasserie Le Coze, Atlanta GA