Anybody ever have that excellent Black and White soup at the Bridgestone Grill in Atlanta? Well, this isn’t it, but I think I did ok.
One half of the bowl filled with a luxurious black bean soup, the other a velvety cheese soup. Together is it an unstoppable force of soup goodness.
When I tracked their recipe down online, the cheese side of the recipe said the cheese they use is hard to find and you should just go ahead and use velveeta.
Three things here. If they are using it, I’m sure you can find it. Second, I’m pretty sure its fontina. And third, I ain’t using no velveeta unless hanky pankys are on the menu.
Anyway, I more or less used their recipe for the black bean half (tweaked here and there). For the white portion of this soup I went my own velveeta-free way.
The result is super tasty, but mostly it looks really cool in the bowl.
2 c Dried Black Beans
1 Small Onion, diced
1 Poblano Pepper, chopped
1 tsp Garlic Powder
Dash Black Pepper
1 Tbsp Olive oil
4 c water
2 c Chicken Stock
2 Yukon Gold Potatoes, peeled and shredded
1 Jalapeno Pepper, seeded and minced
1/2 Onion, minced
1 Stalk Celery, well chopped
1 c Milk
1/2 c Flour
2 c Cheddar Cheese
Black: Place all black side ingredients in a pot and bring to a boil. Reduce to simmer for 3 hours. If water level gets too low, add as needed. Set aside.
White: Boil potato, pepper, jalapeno and celery in chicken stock until potatoes are cooked (10-15 min). Stir flour into milk and add to the pot. Add cheese and reduce to simmer until thickened (another 5-10 minutes).
Use a small plate to divide your bowl into two sides. Ladle black on one side and white on the other. Remove plate.
Originally: Black and White Soup