Eating In

This is a good soup recipe from Anton Mosimann.

Sweat together 3 tbsps. olive oil. One finely chopped onion and one crushed clove of garlic. Add 200g dried black beans, which have been soaked overnight. Add 2 litres of stock. Bring to the boil and reduce heat to a simmer. Add 1 celery stalk, chopped, 1 large carrot cut into chunks, 2 sprigs of thyme, 2 bay leaves and a pinch each of ground cloves and ground mace. Cook until the beans are soft. Remove the herbs. Cool the mixture slightly and blend in a food processor until smooth. Return to the pan to reheat. Correct the seasoning with salt and pepper, then serve in warm bowls with a spoonful of soured cream and a sprinkle of chopped fresh chilli pepper and finely chopped fresh coriander.