This soup is great. It is made by mixing black beans with sofrito and herbs and spices. Sofrito is similar to mirepoix. Both are mixtures of aromatic vegetables used to give something more flavor. Sofrito usually appears in Italian or Puerto Rican recipes, or more generally, recipes from Spanish speaking countries. This sofrito was made with onions and red (or yellow or orange) bell peppers, white onions, and garlic. The recipe includes adding sugar during the last 30 minutes when the soup is simmered to combine the flavors of the soup. Before serving, sherry wine vinegar and sherry wine are added. The black beans were heirloom beans from Rancho Gordo. Chef Thomas Keller uses beans from Rancho Gordo. They are turtle beans called midnight beans. The flavor of the beans was pleasant and exciting. I appreciated the delicate and earthy flavor of these beans. I did not garnish the soup with tweezers; I garnished the soup by lifting my hand 2 feet over the soup, and dropping red onions and cilantro on the top of the soup. The gelatin mold made with a coulis is a recipe that I posted a long time ago.
Cuban Black Bean Soup
Strawberry Kirschwasser Coulis Gelatin Mold
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