Bean Cream - Pilar Hernández's Chilean Kitchen
As you may have noticed from the variety of vegetable cream soup recipes on the blog, I love them. And this bean cream soup joins the repertoire with a prominent place.
- 1 onion
- 2 cans (448 grams) of beans or 4 cups of cooked beans
- 1 bay leaf
- 1 teaspoon of merquén
- 2 cups of vegetable broth
- 2 flour tortillas
- Chop the onion into medium-sized pieces.
- In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the onion and sauté for 5-8 minutes.
- Add the drained (but not washed) beans, the vegetable broth, the bay leaf, and 1/2 teaspoon of merquén.
- Cook for 15 minutes. Remove the bay leaf.
- Using a mini immersion blender or in a blender in batches, blend the soup until you get a cream.
- Preheat the oven to 400C or 200F.
- Brush the tortillas with oil on both sides and sprinkle with merquén. Cut into strips and place on a baking tray without them touching.
- Bake for 5 minutes or until golden brown and crispy.
- Serve the hot bean soup with the tortilla chips on top.
It turned out great and it's super easy. I added a touch of merquén which goes really well with it.
I've always found vegetable soups incredibly comforting; they warm both body and soul, and that's exactly what we need after Hurricane Harvey hit Houston. I like to serve vegetable soups with something crunchy on top to complement the flavors: pumpkin seeds, sesame seeds, and this time I made some crispy tortillas in the oven, also seasoned with merquén.
My grandmother would have served this cream with a sautéed and browned sausage on top. Also a good choice.
Description
With or without sausage, always tasty.
