Instructions: To make creme frache: Whisk together cream, sour cream and black beans in small bowl. Fold in tomatoes and green onions. Season to taste with salt and pepper. Set aside.

To make soup: Preheat oven to 450 degrees. Lightly coat tomatillos with olive oil and roast on baking sheet until soft, 10 to 15 minutes.

In a medium soup pan, heat remaining 2 tablespoons olive oil over medium heat until oil shimmers, about 2 minutes. Add onion, garlic, peppers and cumin and saute until soft, about 5 minutes.

Add water and roasted tomatillos. Mix well.

Puree tomatillo mixture in blender until smooth. Add cream and pulse just to mix. Fold in cilantro. Season to taste. Chill thoroughly.

To serve, ladle soup into shallow bowl. Top with a dollop of creme frache.

Note: Remove husks from tomatillos and plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily. - From Hilary Eickoff, Cafe Sebastienne, Kansas City, Mo.

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