Categories: Soups/stews, Vegetarian, Beans 
      Yield: 6 servings 
  
      2 c  Pinto or Anasazi beans              1 c  Half and half 
           - soaked overnight                  2 tb Chopped cilantro 
      1 tb Sunflower or light olive oil        2 tb Chopped parsley 
      1 sm Onion; finely minced                2 tb Chives, minced;  -=OR=- 
      1 ts New Mexican red chile               4    -Scallions; finely sliced 
     10 c  Water                               2 tb Pine nuts 
           Salt                                     - toasted in a dry pan 
  
  SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the 
  beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse 
  them. Warm the oil in the soup pot, add the onion and chile and briefly 
  cook together. Next add the beans, 10 cups of water and bring to a boil. 
  Simmer until beans are tender, about 45 minutes for new beans, longer for 
  older beans. Season to taste with salt, then continue cooking until they 
  are completely soft. Puree half the beans and cooking liquid at a time in 
  the blender until smooth. Return the puree to the pot. Add the cream and 
  reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving 
  some of the chives. Ladle the soup into bowls and garnish with the 
  remaining chives and the pine nuts. 
   
  Deborah Madison, "Prodigy Guest Chefs Cookbook"