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Not
all bisques have to be seafood based, they can also be vegetable based. In
this case, we’re using inexpensive butter beans to make a creamy and low
fat soup – this is achieved by pureeing the soup thereby eliminating the
need for cream.
This basic recipe can be adapted with other can beans like black beans or
lentils and spices swapped out for a variety of flavors. (Example: add a
splash of red wine vinegar and cumin for a creamy black bean soup with a
Southwestern twist.)
This soup would also make a great sauce base for crispy, cooked pork or
chicken.
2, 14 oz cans of butter beans, drained
½ cup chicken stock
2 tbs butter
1 garlic clove, minced or crushed
½ cup chopped onion
¼ tsp paprika
1 tsp dried thyme
Salt and pepper to taste
Place 1 tbs of butter
into a deep sauce pan or small stockpot, and add the onion and garlic,
sautéing the onion until just translucent. Add the beans, chicken stock,
paprika and thyme. Heat through and season with salt and pepper to taste.
Puree soup either in the pan with an immersion blender or in a regular
blender, removing lid’s center plug and covering with a towel to release
the steam. Once pureed, add the last tablespoon of butter and heat through
(if needed.)
Serves 4
Copyright 2008-2009.
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