Red Pea Bisque with Rum Flambé |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Red peas and kidney beans are one and the same. 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 |
Directions:
1. Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; sauté 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, purée remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. (Can be made 1 day ahead. Cover; chill.) 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.
4. *Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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