Tonight was a three course meal line of night. I made a southwestern black bean soup for my appetizer, Southwestern Pasta with Shrimp for the entree, and blueberries with sweetened “whipped milk” for dessert.
To make the whipped milk o use this nifty gadget that came with my mini-French press for coffee.
I have been wanting to make black bean soup for a while.
Black Bean Soup with Avocado Cream
2 T olive oil
4 large carrots, dived (2 cups)
1 large sweet onion
1 jalapeno, finely chopped
4 cups chicken broth
3 cans bqlck beans, drained and rinsed
1 ripe avocado
1/4 cup Sour cream
2 T chopped cilantro
1 T lemon juice
Saute onions and carrots in oil until tender crisp. Add pepper, cook 1 minute.
Add broth and beans. Bring to a boil. Lower to simmer and cook for 25 minutes.
Mash avocado, add sour cream, cilantro and lemon juice, mix to combine. Salt and pepper to taste.
To serve place in serving bowls and place a dollop of avocado cream on top.
Pasta with Shrimp – this is another recipe from the Tx Dept of Agriculture
2 T butter, divided
4 oz sundried tomatoes (NOTE: I only used 1/2 the amount, and that was plenty)
1 jalapeno pepper finely chopped
4 garlic cloves, divided and minced
3 oz. White wine
8 oz cream (NOTE: you can substitute milk and add 1 teaspoon corn starch or floor for thickening agent)
2 oz chicken broth
Salt and pepper to taste
12 large shrimp, peeled and deveined (NOTE: I also cut them up in two to three pieces each, or I can leave them whole) about 1#
8 shitake mushrooms, julienne
2 oz peas ( you can sub broccoli flowerlettes if you don’t like peas)
2oz grated parmesan cheese
3 oz pasta shells
Melt 1 T butter, add 1/2 tomatoes and shallots. Saute until fragrant.
Add 1/2 garlic and deglaze with 1/2 of the wine. Add cream and broth, cook until reduced by 1/2. Puree and strain (I forgot to puree…), season with salt and pepper.
Cook pasta according to directions.
Melt remaining butter in saute pan, add shrimp, remaining tomatoes, mushrooms and garlic. Deglaze with remaining wine. Add lease and sauce. Season with salt and white pepper. Place in servitude dishes and top with parmesan cheese.
Serve with a glass of white wine.