Pureed Black Bean Soup Italian

3 cups black beans -- soaked overnight

2 gallons chicken broth

6 bay leaves

1/2 onion -- diced

4 cloves garlic -- diced

2 carrots -- grated

1/2 cup heavy cream

salt and pepper -- to taste sour cream -- as needed 2 tablespoons fresh cilantro -- chopped

2 tablespoons tomatoes -- diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): - Rinse beans and sort. Soak overnight. Drain. Rinse. - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender. Remove the bay leaves. Add more chicken stock or water if needed. - Strain the beans (reserve the liquid) and place them in a food processor. Ble nd the beans, adding enough of the reserved liquid so that a thick, pureed cons istency is achieved. - Add the heavy cream, salt, and pepper. Stir them in so that they are well ble nded. - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant ro and the tomatoes serves 8 to 10 [mcRecipe 27 Au 96 / patH ]