pumpkin & white bean bisque with manchego toasts

prep time:  tbd
cook time:  tbd
servings:  4

1 medium yellow onion - diced
5 cloves garlic - smashed
2 1/2 tablespoons salted butter
1 15-ounce can white beans - drained and rinsed
1 15-ounce can pureed pumpkin
2 1/2 cups chicken broth
1/3 cup heavy cream
1 tablespoon apple cider vinegar
1 teaspoon dried sage
1/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
ciabatta bread - thinly sliced
manchego cheese - shredded
olive oil
fresh thyme - garnish

1.  set a heavy bottomed pot to medium heat.  add the butter, onion, and garlic to the pan and saute for 8 - 10 minutes until softened.  add the sage and cumin, and stir to combine.  add 1/2 cup of the chicken broth and heat for a few more minutes, scraping any brown bits off the bottom of the pot.

2.  move onion mixture to a blender.  add in beans, pumpkin and remaining chicken broth.  if this is too much liquid, do it in batches.  puree until very smooth.  once pureed, return onion, pumpkin, and bean mixture to the pot.  add salt and pepper and bring to a simmer.  let soup simmer for 10 - 15 minutes while you prepare the toasts.

3.  set the oven to broil.  place the bread on a baking sheet.  cover generously with cheese, drizzle with olive oil, and sprinkle with a bit of pepper.  place under the broiler for 2 - 3 minutes until melted.  watch closely as to not burn.

4.  right before serving, remove the soup from the heat.  stir in the vinegar, and then stir in the heavy cream.  serve with toasts and garnish with fresh thyme.

- clara persis

No comments:

Post a Comment