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The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream

Note: Throughout October, Kerry's secret ingredient is liquid smoke.

[Photographs: Kerry Saretsky]

Liquid smoke has long held my fascination, but I was a novice before experimenting with it for this column. My first impressions? It costs only a couple of dollars, can be found near the barbecue sauce, and looks like diluted soy sauce. I found it in hickory and mesquite varieties, and though I used hickory for these recipes, just go wherever your heart takes you.

Kind of like rose water, liquid smoke is more of an essence that hits your nose than a taste that hits your tongue.

Does it provide the same smokiness that actually smoking a piece of meat for hours would? No. But it can free up some time while adding a subtle smokiness to unlikely ingredients that can't otherwise be smoked, like the sour cream in this black bean soup. I think it's a little bottle of untapped genius. Just remember, as with genius, too much liquid smoke is never a good thing. Nobody wants to bite into something that tastes like ash.

My goal with this Black Bean Soup with Smoked Sour Cream was to make a soup that's hearty and wholesome, but also delicate and gourmet. I underpin the smokiness in the sour cream with slices of smoked bacon and cumin in the soup, but you could even enhance the smokiness by substituting chipotles for the jalapeno. The texture is velvety-chunky, and to go on top, this cool, creamy, lime-smoked sour cream tastes like it came out of some restaurant's twelve-course tasting menu. And all you did was add a few drops of liquid smoke to a dollop of Daisy.

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Black Bean Soup with Smoked Sour Cream

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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