Red Pea Bisque with Rum Flambe |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1/4 cup (1/2 stick) butter | 1 medium onion, coarsely chopped | 1 garlic clove, chopped |
| 1 fresh thyme sprig | 4 cups (or more) low-salt chicken broth | 1/2 cup canned unsweetened coconut milk |
| 1-1/4 cups dried kidney beans | 1 tablespoon dry Sherry | 6 tablespoons high-quality dark rum |
| 2 tablespoons chopped fresh chives | ||
| 1 | Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is soft, about 8 minutes. Add 4 cups broth, coconut milk, and beans; bring to boil. Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1-1/4 to 1-3/4 hours. Remove thyme sprig. |
| 2 | Set aside scant 1 cup of beans. Working in batches, puree remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. Bring to simmer, thinning with broth if desired; keep warm. |
| 3 | Place rum in heavy small skillet. Bring to simmer. Carefully ignite rum. When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve. |