Painted Desert Soup

Painted Desert Soup: Beautiful Autumn Soup at Beechwood Inn.

Painted Desert Soup

Beechwood Inn is Georgia’s Premier Wine Country Inn located in Clayton, GA. The Inn features Saturday Night Chef’s Table dinners using the best of fresh and local ingredients. This artistically beautiful soup is featured during Autumn in the North Georgia Mountains.

Black Bean Soup

1 medium onion diced

1 stalk celery chopped

2 Tbsp olive oil

3 cloves of garlic minced

One cup home-made chicken stock or you can use low sodium canned broth

Two ripe tomatoes

1 teaspoon Chile powder

½ tsp cumin

1 Tbsp fresh chopped thyme

Sea salt and freshly ground black pepper

3 cans black beans drained but not rinsed

1/2 cup heavy cream

Put the beans in a colander and place them in a smoker for about 1 hour.

In a sauté pan on medium warm olive oil. Add onions and celery and cook until soft, about 8 minutes. Add the garlic and cook 2 minutes. Add the black beans, stock, tomatoes and herbs. Cook on medium heat until the soup thickens, about 15 minutes. Let cool and process in blender until smooth. Return the mix to the pan and keep warm, stirring frequently.  The soup should be thick – but liquid enough to pour smoothly. Thin with the cream a little at a time as needed.

Sweet Potato Soup

3  pounds red-skinned sweet potatoes peeled and cut into quarters

1 medium onion chopped

1 stalk of celery chopped

3 cloves garlic, minced

2 cups chicken stock or canned low sodium chicken broth

½ cup dry white wine

2 Tbsp butter

1 teaspoon fresh herbs such as chopped thyme or sage

½ cup heavy cream

In a pot bring chicken stock and white wine to a boil. Add sweet potatoes and cook until tender, about 20 minutes. Melt butter in a sauté pan over medium heat.  Add the onions and celery and cook until soft, about 8 minutes. Add the garlic and cook 2 minutes. Let cool and add contents of the pans and herbs to a blender and process until smooth.  Return to the sauté pan and keep warm. The soup should be thick – but liquid enough to pour smoothly.  Thin with the cream a little at a time as needed.

Sour Cream garnish

4 ounces sour cream

2 Tbsp heavy cream

Place the sour cream in a squeeze bottle with the cream and mix. Before you squeeze hold the bottle upside down and tap to settle the ingredients.

Warm soup bowls. Fill two measuring cups each with one soup. Carefully and simultaneously pour the soups into a bowl from the opposite sides, about ½ cup from each pourer. Allow the soups to meet in the middle of the bowl. Add stripes.

https://www.bestchefsamerica.com/david-darugh

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