Today’s little treat (and my first attempt at a flambé) is unexpectedly tasty, even when one considers how little it has in the way of ingredients. Heck, there isn’t even any salt and pepper in this gem, yet beyond the obvious “Hollywood” quality of this flambé-style meal, this dish has a taste that is earthy, down-home and downright pleasing.Take your time, exercise care in the flambé process (lest you burn your house down) but do try this one. It is exceptional!
Bon Appétit!
Software:
1/2 stick butter
1 medium onion, coarsely chopped
2 small shallots, finely chopped
1 garlic clove, chopped
2 fresh thyme sprigs
4 cups low-sodium chicken broth (plus 1/2 cup low-sodium chicken broth)
1/2 cup canned unsweetened coconut milk
1 1/4 cups dried kidney beans
1 tablespoon dry Sherry
1/2 cup whole milk (or heavy cream if you prefer)
6 tablespoons high-quality white (Platinum recommended) rum
4 tablespoons chopped fresh chives
Hardware:
Fire stick or long kitchen match
Preparation –
1/2 stick butter
1 medium onion, coarsely chopped
2 small shallots, finely chopped
1 garlic clove, chopped
2 fresh thyme sprigs
4 cups low-sodium chicken broth (plus 1/2 cup low-sodium chicken broth)
1/2 cup canned unsweetened coconut milk
1 1/4 cups dried kidney beans
1 tablespoon dry Sherry
1/2 cup whole milk (or heavy cream if you prefer)
6 tablespoons high-quality white (Platinum recommended) rum
4 tablespoons chopped fresh chives
Hardware:
Fire stick or long kitchen match
Preparation –
- Melt butter in heavy large pot over medium heat.
- Add onion, shallot, 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 sprigs.
- Remove and set aside 1 cup of beans from your preparation.
- Working in batches, purée remaining mixture in blender until smooth. (Mixture will significantly thicken as it cools.)
- Return soup to same pot; add reserved beans and Sherry.
- Up to this point, everything can be done 1 day ahead. If this is the route you choose, cover and chill until ready to serve.
- When it’s time to eat, bring bisque to simmer over low heat, stirring to prevent bottom from sticking and burning.
- Once warmed, add whole milk or heavy cream, thinning with the extra broth if desired; cover and keep warm.
- Place rum in heavy small skillet, bring to simmer (do not boil) and remove from flame. (BE CAREFUL!)
- Plate soup in individual bowls, sprinkle with 1 tablespoon of chives per bowl and drizzle heated rum onto bisque.
- Move to table and carefully ignite rum. When flames subside, dive in!
