Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold.

RECIPE INGREDIENTS
2 cups dried black beans (4 cups cooked)
1 1/2 tablespoons olive oil
1 tablespoon whole cumin
1 cup chopped onions
4-5 cups reserved bean stock or bean stock and water
1/2 canned chipotle chile
1/4 cup plus 2 tablespoons lime juice
Salt, to taste
Lime slices, garnish
Finely chopped cilantro, garnish

DIRECTIONS
Sort through, rinse, soak, and cook the beans by your preferred method.


While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it.


Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock.


Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.