Black-Bean Soup with Avocado Salsa
Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black-bean soup is also popular in the Caribbean, where rum, sherry, or peppered wine is often added toward the end of cooking. We add the sherry somewhat earlier in this version, which combines elements of both traditions. Warming Soup Recipes
If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
Don't forget about sherries when considering wines for the table. They work particularly well with soups, especially when sherry is an ingredient already. With this black-bean soup, a dry amontillado is a natural.