Black Bean Soup

I'm longing for summer right now.  I miss being able to jog out to the garden and grab fresh hot peppers, tomatoes and salad greens for our dinner!  Luckily, this soup can be made just as tasty using the pickled hot peppers and homemade salsa in our pantry.  Our dear friend Treeman often makes a big batch of this when we come to visit him.  It's easy, spicy, wholesome, and delicious with a sprinkling of sharp cheddar and a dollop of sour cream.  I like to scoop it up with pieces of homemade bread or tortilla chips.


Black Bean Soup

2 or more jalapeno or other hot peppers, either fresh or pickled (I tend to use three or more, especially if using my pickled peppers, which lose a bit of their hotness in the brine)
splash of whiskey
1 tbsp olive oil
1 quart vegetable broth
1 pint of salsa
2 cans of black beans

Cook the hot peppers in the whiskey and olive oil until softened and the alcohol has evaporated.  Add the remaining ingredients, puree to a chunky-smooth texture with an immersion blender, and bring to a boil.  Reduce to a simmer and cook down until it reaches a nice creamy consistency, thick enough to mound up on a spoon a bit but not paste-y!  Serve hot with cheese and sour cream.