Black And White Soup Food

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA

Steps:

• Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
• In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
• Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
• Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
• Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
• Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

BLACK AND WHITE SOUP

Steps:

• For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
• Add flour and stir 2 minutes.
• Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
• Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
• Season to taste with salt and pepper.
• To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
• Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
• When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

BLACK & WHITE SOUP

Steps:

• For Cheese Soup:
• Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
• To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.

VEGAN BLACK AND WHITE BEAN SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

BLACK AND WHITE MEXICAN BEAN SOUP

Steps:

• Heat oil in large pan or Dutch oven over medium-high heat.
• Add onion and garlic; cook until onion is tender.
• Stir in flour and taco seasoning mix.
• Gradually stir in milk until blended.
• Add remaining ingredients except cilantro.
• Bring to a boil, stirring constantly.
• Reduce heat to low; simmer 15 minutes or until thicken, stirring occasionally.
• Stir in cilantro.
• And Enjoy!