Red Pea Bisque with Rum Flambé

Ingredients for Red Pea Bisque with Rum Flambé

• 60g (1/2 stick) butter

• 1 medium onion, coarsely chopped

• 1 garlic clove, chopped

• 1 fresh thyme sprig

• 950ml (or more) low-salt chicken broth

• 120ml canned unsweetened coconut milk*

• 300ml dried kidney beans

• 1 tablespoon dry Sherry

• 90ml high-quality dark rum

• 2 tablespoons chopped fresh chives

How to make Red Pea Bisque with Rum Flambé

Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes. Add 950ml 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.

Set aside scant 240ml 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.