Black Bean Soup with Apples and Dill Sour Cream

Ingredients

• 1/4 cup butter
• 2 large organic yellow onions, peeled and small diced
• 2 tablespoons organic ginger, freshly chopped
• 2 organic carrots, peeled and small diced
• 3 stalks organic celery, small diced
• 2 organic apples, peeled, cored and small diced
• 2 cups dry white wine
• 3 quarts chicken stock or beef stock
• 2 organic red bell peppers, roasted, peeled and diced
• 4 cups black beans, cooked
• 2 tablespoons dried currants
• 1/2 teaspoon chile flakes (or 3 Thai bird chiles), minced
• 1/3 cup organic parsley, chopped
• 1/4 cup chives (or green onion), chopped
• 1/2 teaspoon ground black pepper
• Salt
• 1 good squeeze of organic lemon or lime juice
• 1 teaspoon garam masala spice mix
• 1 handful dill, freshly chopped
• 2 tablespoons milk
• 1/2 cup sour cream

Directions

1. Prepare the dill sour cream: Blend the dill with milk.
2. When it's well-blended add the sour cream and a pinch of salt.
3. Blend to mix, adding more sour cream if needed to thicken. Don't over blend because the sour cream will break. Set aside.
4. In a large stainless pot, melt the butter and saute the onions until browned around the edges.
5. Add the ginger and continue to brown until the ginger is fragrant.
6. Add the carrot, celery, apples and wine. Reduce the wine for a few minutes to remove the alcohol.
7. Add the stock, peppers, black beans, currants, chiles, parsley, pepper and a good pinch of salt. Simmer until the beans get really soft and start to thicken the soup.
8. Add more stock if needed, and season with more salt if needed, lemon or lime juice and the garam masala.
9. Spoon into warm bowls and garnish with dill sour cream.