Every time I make this soup I think of the 1980’s in St. Thomas, USVI. There was a marvelous cafe in the St. Thomas sub-base area called L’Escargot. The roof of the restaurant sported a huge Caribbean lobster (crayfish) and obviously their specialty was seafood. It was the in-place to be seen and party. One of my favorite places to eat out for sure.
L’Escargot served a Black Bean Soup with Shrimp for lunch which was exceptional. I finally met the chef and asked him what wine he used in the soup and he said sherry in a very off-handed manner as if I couldn’t boil water. Little did he know… I was crewing and cooking aboard chartered yachts at the time and developing a pallet for all things gourmet.
By the end of the yacht season I had succeeded in making a creamy black bean soup with sherried shrimp that everyone loved. Topped with a dollop of Greek yogurt and fresh cilantro this soup is a delicious experience. Serve it with