I really enjoy a bowl of soup, especially in winter. But sometimes, no matter how delicious, it is not quite substantial enough. Take this recipe for Black and White Soup. The ‘black & white’ refers to the beans used to prepare it. It is actually two soups, added carefully to the serving bowl (either individually of a tureen) to form two separate puddles.
To make it more substantial, I serve it with a tortilla filled with shredded salad vegetables, grated cheese and sour cream.
Or you could serve Black and White Soup as an elegant starter, in which case omit the tortilla.
Time: 60 minutes
Good with: Salad Tortilla