Crema Conde

This is one of the first dishes I ever learned to make. It is warm and comforting to me because the Mexican flavors are reminiscent of my childhood. It is great as a first course but substantial enough for a light lunch.

This is one of the first dishes I ever learned to make. It is warm and comforting to me because the Mexican flavors are reminiscent of my childhood. It is great as a first course but substantial enough for a light lunch.

· 3 cups cooked black beans

· 1-2 chipotle chiles (add more if more heat is desired)

· 5 cups chicken or vegetable stock

· ½ cup sour cream or sour cream substitute

· 1 tablespoon tomato paste

· ¼ of a small yellow onion

· ½ teaspoon granulated garlic

· Salt and pepper to taste


Toppings:

· Cubed panela cheese

· baked or fried homemade corn tortilla strips

· Cubed avocado


1. Add all soup ingredients to a high-powered blender and blend until completely smooth. Add more stock if a thinner consistency is desired.


2. Heat gently over medium-low heat and serve toppings alongside so each person can add them to their soup.

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