I'm going to a surprise party this weekend with a Mexican theme. I've volunteered to make soup - the guest of honor has tasted many of my soups and raves about them. I want to make a black bean soup but want to make the most wonderfully delicious black soup on the planet. I normally make mine with some sort of cured pork simmered in chicken stock, a mirepoix including bell pepper, cilantro and then purée with an immersion blender.
Any tips to make it sensational?
(I'd love to avoid crazy spicy - I'm thinking of bringing along a spicy blended salsa guests can add to the soup if desired)