Black-Bean Soup with Avocado Salsa

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.