Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pinto or Anasazi beans 1 c Half and half
- soaked overnight 2 tb Chopped cilantro
1 tb Sunflower or light olive oil 2 tb Chopped parsley
1 sm Onion; finely minced 2 tb Chives, minced; -=OR=-
1 ts New Mexican red chile 4 -Scallions; finely sliced
10 c Water 2 tb Pine nuts
Salt - toasted in a dry pan

SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover
the beans with fresh water. Bring to a boil for 5 minutes, then drain
and rinse them. Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans, 10 cups of water and
bring to a boil. Simmer until beans are tender, about 45 minutes for
new beans, longer for older beans. Season to taste with salt, then
continue cooking until they are completely soft. Puree half the beans
and cooking liquid at a time in the blender until smooth. Return the
puree to the pot. Add the cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of the chives.
Ladle the soup into bowls and garnish with the remaining chives and
the pine nuts.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

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