White Bean Bisque Recipes

Steps:

• Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm. , In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Steps:

• Spoon Parmesan cheese into six mounds 3 inches apart on a parchment paper-lined baking sheet. Spread into 1 1/2 inch circles. Sprinkle with a dash of cayenne. Bake at 400 degrees for 5-6 minutes or until light golden brown. Cool.
• In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
• In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.
• Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Steps:

• Heat toaster oven or oven to 425 degrees Fahrenheit.
• Tightly wrap garlic cloves in aluminum foil.
• Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
• Set aside until cool enough to handle.
• Meanwhile, in 4-quart saucepan, heat oil over medium heat.
• Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
• Add water, beans, bay leaf, rosemary, and pepper.
• Heat to boiling over high heat.
• Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
• Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
• Simmer uncovered 15 minutes, stirring occasionally.
• Remove and discard bay leaf.
• In blender, puree soup mixture in several batches.
• Return puree to saucepan and reheat briefly.
• Salt and pepper to taste.
• To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
• Enjoy!

Steps:

• heat oil in a large stock pot.
• saute onions and celery until browned about 10 minutes.
• add garlic and cook 5 minutes more.
• add the stock, beans, vinegar, rosemary, salt and pepper.
• bring to a boil and then reduce to a simmer for 20 minutes.
• meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
• blend soup in batches until very smooth, about the consistency of heavy cream.
• Make sure you hold the lid on the blender with a towel, the lid will blow off and it will burn you if you don't!
• to serve, ladle the soup into bowls. spoon a large dollop of red pepper puree into the center and use a knife to make a pretty swirl.