red-pea-bisque-with-rum-flambe-234793.json

{
    "directions": [
        "Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; saut\u00e9 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. Remove thyme sprig.",
        "Set aside scant 1 cup of beans. Working in batches, pur\u00e9e 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."
    ],
    "ingredients": [
        "1/4 cup (1/2 stick) butter",
        "1 medium onion, coarsely chopped",
        "1 garlic clove, chopped",
        "1 fresh thyme sprig",
        "4 cups (or more) low-salt chicken broth",
        "1/2 cup canned unsweetened coconut milk*",
        "1 1/4 cups dried kidney beans",
        "1 tablespoon dry Sherry",
        "6 tablespoons high-quality dark rum",
        "2 tablespoons chopped fresh chives"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Milk/Cream",
        "Rum",
        "Blender",
        "Bean",
        "Garlic",
        "Onion",
        "Appetizer",
        "Saut\u00e9",
        "Winter",
        "Thyme"
    ],
    "title": "Red Pea Bisque with Rum Flamb\u00e9",
    "url": "http://www.epicurious.com/recipes/food/views/red-pea-bisque-with-rum-flambe-234793"
}