Red Pea Bisque with Rum Flambé
You can never have too many main course recipes, so give Red Pe From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up thyme sprig, rum, kidney beans, and a few other things to make it today.
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.
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.
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.