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Red Pea Bisque with Rum Flambé

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Red Pea Bisque with Rum Flambé

Red Pea Bisque with Rum Flambé

amanda

Equipment

  • Chef Knife

  • Heavy-Duty Pot with Lid

  • Stainless Steel Cooking Spoon

  • Flambé Pan or Skillet

  • Blender (Masticating Juicer)

  • Measuring Cup & Spoons

  • Sieve/Fine Mesh Strainer

  • Stirring Spoon Set

  • Slow Cooker (Optional)

  • Serving Dish

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 4

*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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