Newspaper Soup

This highly unusual soup is not really a bisque or cream soup--it just resembles one. W.C. says that the soup is so-named because it is black and white and red all over. It requires three processes to complete, but is well worth it.

Note that the recipe requires advance preparation.

Ingredients

• 3 quarts homemade chicken stock

• 2 cups Great Northern beans that have been soaked in water overnight

• 1 medium onion, minced

• 3 tablespoons minced garlic

• 1 medium leek, white part only, chopped fine

• ½ teaspoon ground bay leaf

• 1 tablespoon finely ground white pepper

• 2 tablespoons salt

• ½ teaspoon ground celery seed

• 2 tablespoons minced fresh parsley

• ½ teaspoon freshly ground nutmeg

• 2 tablespoons white sugar

• 3 tablespoons freshly squeezed lemon juice

Part 2:

• 3 quarts ham bone stock

• 2 cups black beans, soaked overnight in water

• 1 medium onion, minced

• 5 tablespoons garlic, minced

• 3/4 teaspoon ground bayleaf

• 1 ½ tablespoons finely ground black pepper

• 2 tablespoons salt

• ½ teaspoon ground celery seed

• 1 teaspoon freshly ground cinnamon

• 1 tablespoons oregano leaf

• 2 tablespoons dark brown sugar

• 1/4 cup freshly squeezed lime juice (Key lime preferred)

Part 3:

• 2 heads garlic

• 3 tablespoons olive oil

• 1 teaspoon ground nutmeg

• 6 tablespoons mayonnaise

• 3 tablespoons sour cream

• 2 teaspoons salt

• 2 tablespoons hot red chile powder (Chimayó preferred)

Instructions

To make the black and white soups, use separate large pots. For part 1, combine all ingredients except the sugar and lemon juice. For part 2, combine all ingredients except the brown sugar and lime juice. Bring both pots to a boil and continue boiling, uncovered, until the beans are soft, about an hour. Add water if necessary.

While the soups are cooking, make part 3. Slightly spread the cloves apart in the heads of garlic and pour 1 tablespoon of olive oil over each head. Roast the heads on a cookie sheet in a 375°F oven for 20 minutes. Remove, cool, and remove the paper from the cloves. Combine in a food processor with the remaining ingredients, including the remaining 1 tablespoon of olive oil, and puree until smooth. Remove and place in a squeeze bottle.

Remove the soups from the heat and cool. Puree both soups separately in a food processor, adding the sugar and lemon juice to part 1 and the brown sugar and lime juice to part 2. Return the soups to their pots and heat, taking care not to boil.

To serve, use shallow soup bowls (or "plates") and simultaneously ladle the black and white soups into the bowls so that ½ of the bowl is black and the other is white in a harlequin effect. Then paint 1/4 inch thick red ribbons of the garlic and chile puree over the top. Be creative--this is the fun part!