Quote of the day...er...week...umm...hey, look, a quote!!

Tibi gratias agimus quod nihil fumas.

It says "...freedom of...", not "...freedom from...".

"It's amazing to me how many people think that voting to have the government give poor people money is compassion. Helping poor and suffering people is compassion. Voting for our government to use guns to give money to help poor and suffering people is immoral self-righteous bullying laziness. People need to be fed, medicated, educated, clothed, and sheltered, and if we're compassionate we'll help them, but you get no moral credit for forcing other people to do what you think is right. There is great joy in helping people, but no joy in doing it at gunpoint." - Penn Jillette







Thursday, October 13, 2011

Black and White Soup

Back when I was single and had spending money, I would occasionally have a meal at The Bridgetown Grill. My favorite thing on the menu was their Black and White Soup, a combination of black bean and white cheese soups, served in a single bowl. They would make a Yin-Yang pattern out of the soups and add a dollop of sour cream topped with a sprinkle of fresh salsa.

I haven't had it in a while, and I've missed it. Lately, it's been on my mind, so I finally decided to have a bash at replicating it at home.

It's not exactly the same, and there's some tweaking to do, but I do believe I have the gist of it. Someone liked it three bowl's worth, anyway!

Want to try it? Okay.


The players:

Black Bean Soup

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Drain black beans, and rinse.

Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. For black and white soup, blend before serving. I wish I had an immersion blender for this; the regular blender worked fine, but it was more to wash up.

White Cheddar Cheese Soup

1/4 cup butter
1 cup onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon ground white pepper
1/2 cup dry white wine
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)

Sauté onion and celery in butter in a large pot over medium-low heat.

Cook for 10 minutes; add garlic and sauté 1 minute more.

Stir in flour, dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching.

Whisk in wine; the mixture will be thick..

Whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes.Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.

Ladle equal parts of each soup into a bowl. Garnish with a dollop of sour cream and a bit of salsa. Yum!

Unless you serve this at a party or have a large, soup-hungry family, you may have a lot of leftovers. I imagine if you blend the two together, it will freeze just fine.

Let me know if your try it, and how it turns out for you!

5 comments:

Zedral Z said...

That sounds so good! And I love the yin-yang design too. I may have to try this with my black bean soup.

Magpie said...

Wow - that sounds terrific.

Momlady said...

Looking forward to tasting it!

criticsinmykitchen said...

That sounds and looks delicious! I'm going to make it next week for soup night!

Mike Robo said...

So we have a local restaurant that used to have a soup called "Yin in my Yang" soup that must have been "inspired" by this Bridgetown Grill soup, because it looked identical.

Unfortunately, they stopped carrying it for whatever reason, and I was heart broken. I've been on a quest to re-create it ever since and have not been able to. Every 3-6 months or so I search the interwebs to see if maybe someone else has been more successful, and I must say, I think you nailed it!

I just made this tonight, and it was fabulous. Thank you for posting this story and recipe!

On a side note, I am somewhat impatient, so I soaked my black beans for about 8 hrs, and then made the black bean soup in my pressure cooker. I threw everything in and brought it up to pressure and cooked for 20 minutes. I then let it simmer (to thicken a bit) while I made the cheese soup, and it turned out very good. This might be an alternative for the black bean soup if you are in a hurry, pressure cookers rock for this type of thing.