Iberian Black Bean Soup

1 pound dried black beans
3 tablespoons extra virgin olive oil
3 cloves of garlic, minced
3 leeks, white part only, washed and finely diced
1 red bell pepper, cored, seeded and finely diced
3 celery stalks, finely diced
2 medium carrots, peeled
1 teaspoon dried thyme
1 teaspoon coarse sea salt (or to taste)
1 cup Madeira plus extra for finish
2 chipotle chiles in adobo sauce, chopped
1 bay leaf
10-12 cups water
Sour cream

Sort beans to remove any stones. Place in large bowl and add cold water to cover by 3-4 inches. soak overnight.

Heat olive oil in large heavy soup pot over medium heat.
Add garlic, leeks, bell pepper, celery, carrots, and thyme. Sprinkle with salt and mix well. saute until soft but not browned, about 10 minutes. add 1 cup madeira and cook until the liquid is reduced by half. Stir in beans, chipotles, and 10 cups of water. Bring to boil and reduce heat. Cover and simmer, stirring occasionally. Add
more water if needed. Cook until beans are very soft, about 2-2.5 hours. transfer to blender in batches and puree until smooth. reheat if necessary.

ladle into bowls, spoon a little sour cream into center.
Drizzle a couple of teaspoons of Madeira around the cream and serve

Will serve 6 to 8