Last night, fate threw me a surprise birthday party. Three weeks early.
There was no cake, no streamers, no trick candles.
Just me, in my apartment. Stress-eating cherry cordial Hershey's kisses as I watched water seep into my kitchen through the floor that adjoins the hallway. (Not even through the space under my kitchen door, mind you, but through the walls themselves!! What is that about?) Hoping against hope that the problem was fixed before the water reached my bedroom because, while I love the kitchen very much, it has a tile floor, whereas my bedroom has carpeting. Ugly carpeting, mind you, but carpeting that I don't particularly care to have ripped up any time soon (especially since the student housing people are just going to put in new ugly carpeting and not anything even remotely aesthetically pleasing).
Actually, I've been a bit deceiving because it wasn't really just me. Every inhabitant of the east side of my building, on all fifteen floors, was in attendance! Apparently a main water pipe broke in the stairwell on the fifteenth floor and that's pretty much what caused all hell to break loose. The higher up floors had it really bad. Like, three to four inches of water in their whole apartment bad. I live on the fifth floor and have never been quite so grateful for that.
I am also grateful for the fact that it was the pipe for the sprinkler system that broke and not the one for sewage. Because I have quite a serious number of pints of ice cream in my freezer and if it had been the latter, they would all be gone this morning. All six of them. Into my belly.
And for wet-vacs. For obvious reasons.
Um, yeah, so the powers that be and I obviously need to have a discussion about what exactly qualifies as a "party".
But the one thing they have been getting right lately is soup. I've had quite a few successes recently but by far my favorite has been this chipotle black bean soup with avocado cream. It carries quite a bit of heat, which is perfect to accompany this frigid weather we've been having, with that plop of avocado cream on top having a much appreciated cooling effect.
Unfortunately, I had finished off the batch last week because it would have been ideal for stress-slurping last night. Lesson learned.
One year ago...Pumpkin Cake with Caramel Pecan Pie Streusel
Two years ago...Pork and Black-Eyed Pea Chili, Mint Chocolate Cupcakes
Three years ago...Apple Blondies with Brown Sugar Frosting
Four years ago...Broccoli and Cheese Calzone, Collard Greens with Pine Nuts and Parmesan
Chipotle Black Bean Soup with Avocado Cream
Serves 4-5, adapted from Campbell's Kitchen
- 2 tbsp olive oil
- 4 large carrots, peeled and diced
- 2 large onions, diced
- 2 chipotle peppers in adobo, minced
- 4 cup vegetable broth
- 1 cup dried black beans, soaked overnight and cooked until tender
- 1 small ripe avocado
- 1/4 cup greek yogurt
- 2 tbsp chopped fresh cilantro
- 1 tsp lime juice
- Heat the oil in a 4 quart saucepan. Add the carrots and onions and cook until tender, stirring occasionally. Add the peppers and cook for 1 minute.
- Stir the broth and the beans into the pan and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
- In the bowl of a food processor, combine the avocado, greek yogurt, cilantro and lime juice. Pulse until smooth. Season to taste with salt.
- Using an immersion blender, puree about one third of the soup. Stir and season to taste with salt and black pepper. Serve topped with the avocado cream.
Presented by Campbell’s Kitchen
As part of the DailyBuzz Food Tastemaker program, I received free coupons for Campbell's products, including Swanson vegetable broth, which was used in this soup. All thoughts and opinions are my own.