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White Bean Asiago Bisque with Thyme Oil Recipe:

4 to 6 servings

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 White Onion – diced
  • 1 Teaspoon Fresh Thyme
  • 2 Cloves Garlic
  • 1/3 Cup Dry White Wine
  • 2 Vegetable Bouillon Cube – unsalted
  • 2 1/2 Cups Dried White Beans
  • 12 + 3 - 5 Cups Filtered Water Depending on how old the beans are, you might need to add more water, but careful not to overdo it.
  • 1 1/4 Cup Asiago Cheese – finely grated
  • 1 Cup Half and Half
  • 1 Tablespoons Lemon Juice – fresh squeezed - optional
  • 1 1/2 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper or to taste

Thyme Oil

  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Fresh Thyme

Instructions

Soup

  1. Add the onion and 3 tablespoons of olive oil to a saute pan over medium-low heat.
  2. For about 5 minutes then add the garlic and saute until the garlic starts to become golden.
  3. Add the wine and bouillon cubes then smash the bouillon and reduce the wine until syrupy.
  4. Measure beans and sort thru to make sure there are no rocks then rinse and drain.
  5. Add 12 cups of water and bring to a boil over med-high heat.
  6. Continue boiling until beans are soft, adding the other 5 cups of water as the beans soak it up. (make sure and keep an eye on them)
  7. When the beans are completely cooked, add all the remaining ingredients and puree in a food processor, blender or immersion blender until it is smooth.
  8. Serve with a drizzle of thyme oil.

Thyme Oil

  1. Wash and dry the herbs. Crush the herbs by using your fingers or a pestle and mortar to release their oils.
  2. Add the thyme and oil into a small saucepan and simmer over medium-low heat for about 10 minutes.
  3. Turn the heat off and let cool. Pour into the glass container and store in a cool place.