Black and White Soup

Black and white soup is visually fun, but my version aims to build a contrast of more than just color. For the black half, I like to make a bold, spicy soup, with sherry and plenty of habanero chiles, so that you need the simple, creamy cheese soup as a counterbalance.

Black and White Soup

Makes 4 servings.

Ingredients:

4 cups spicy black bean soup (recipe)
4 cups white cheddar and leek soup (recipe)
1 cup cilantro sour cream (recipe)
4 tablespoons chive, chopped
sea salt, as needed

In separate pots, bring the two soups to a simmer and reheat.

Taste and equalize both soups' seasoning.

The soups need to be about the same consistency. Adjust consistency by adding beef stock and sherry to the spicy black bean soup or heavy cream to the white cheddar soup, as needed. Add as little as possible; the soups are best thicker rather than thinner.

If the soups are too thin, thicken the black bean soup by adding more cooked beans. To thicken the white bean soup, prepare a blonde roux, slowly temper the soup into the roux, and add more grated cheddar.

Plated, garnished, and ready to serve

To plate, simultaneously ladle about a cup each of the soups into opposite sides of square, shallow, warm soup bowls. If similar consistencies, the soups should will out and meet in the middle without mixing. Garnish with chopped chive and a big dollop of cilantro sour cream. Pairs well with a dry stout.