White Bean Bisque

Another recipe from Cooking for Two Spring 2006. I haven't tried this yet but I am putting it here for comments and so I won't loose it and can try it. It sounded and looked delicious!

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄4 cup  shredded parmesan cheese
•  cayenne pepper
• 1⁄4 lb bulk Italian sausage
• 2  tablespoons  chopped onions
• 1  teaspoon olive oil
• 1  garlic clove, minced
• 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1  cup chicken broth
• 1⁄4 cup heavy whipping cream
• 2  teaspoons cooking sherry (optional)
• 1  teaspoon  minced fresh parsley
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon dried thyme

Directions

1. 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.
2. In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
3. 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.
4. Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.