|Emily’s Rating||Chris’s Rating|
|6.5 / 10||7 / 10|
Mike and Maura have always talked about how much they love this soup, so we finally decided to give it a try. It was definitely very tasty – a lot of flavor – and it was easy to make and has pretty cheap ingredients. All good things. The only negative is that it was super spicy. We used 3 jalapeños and 1 poblano, as the recipe calls for, and we seeded them, but I guess we are just wimpy because it was too hot for us. We definitely want to try it again – we will just use less peppers or substitute some more mild, flavorful ones.
Also, the Cumin Crema is fantastic. We used low-fat greek yogurt which worked well. We also made the tomato relish and the onion relish, both of which were great. The avocado relish sounds even better, just requires you to buy a lot more ingredients. But I want to try that for sure.
One other super exciting thing – this required us to use a cup of red wine. We used the Casillero del Diablo from our wedding and it was corked! First time I’ve ever opened a corked bottle of wine. It was awful. Tasted just like wet cardboard as we had learned at a wine class back at Chelsea Market.
|Dish||Bobby Flay’s Black Bean Soup with Toasted Cumin Crema|
|Recipe Source||Bobby Flay’s Mesa Grill Cookbook (via Mike & Maura) Recipe|
|Difficulty||4/10 – Easy, though requiers decent amount of chopping|
|Time to Complete||~2 hours|
|Leftovers?||Yea – makes a lot and pretty tasty reheated|
|Lessons Learned||Emily and I are wimps when it comes to spices|
|Any Recipe Deviations?||We used Greek Yogurt instead of creme fraiche – definitely the right and healthy move|
|Make Again?||Yep, but make it less spicy. There are also other pretty tasty looking black bean soup recipes out there, though – such as this other Bobby Flay one|
|Changes Next Time?||Use less jalapenos – or substitute in some other less spicy peppers|