Red Pea Bisque With Rum Flambé
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
42
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1 medium
Onion (coarsely chopped)1.25 cups
Dried Kidney Beans1 tbsp
Sherry (dry)2 tbsps
Chives (chopped fresh)Directions:
1
Melt butter in heavy large pot over medium heat
2
Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes
3
Add 4 cups broth, coconut milk, and beans; bring to boil
4
Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours
5
Remove thyme sprig
6
Set aside scant 1 cup of beans
7
Working in batches, purée remaining mixture in blender until smooth
8
Return soup to same pot; add reserved beans and Sherry
9
(Can be made 1 day ahead
10
Cover; chill
11
) Bring to simmer, thinning with broth if desired; keep warm
12
Place rum in heavy small skillet
13
Bring to simmer
14
Carefully ignite rum
15
When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve
16
Melt butter in heavy large pot over medium heat
17
Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes
18
Add 4 cups broth, coconut milk, and beans; bring to boil
19
Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours
20
Remove thyme sprig
21
Set aside scant 1 cup of beans
22
Working in batches, purée remaining mixture in blender until smooth
23
Return soup to same pot; add reserved beans and Sherry
24
(Can be made 1 day ahead
25
Cover; chill
26
) Bring to simmer, thinning with broth if desired; keep warm
27
Place rum in heavy small skillet
28
Bring to simmer
29
Carefully ignite rum
30
When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve
31
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets
32
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets