White Bean and Garlic Bisque

Photos by Karen at French Skinny

"My Comfort Food"

Back home and it's time for some comfort food.

White Bean and Garlic Bisque:

Olive oil

2 heads of garlic peeled and trimmed. Or just buy them already peeled and trimmed.

2 cans of white beans. Rinse and drain. Or knock yourself out and cook them yourself.

Half a white onion coarsely chopped.

4 cups of Organic Chicken Stock. (Or Vegetable Stock if you want.)

Garlic salt. One tablespoon. (Or to taste)

Herbs de Provence. One tablespoon (I don't always use this but I happen to have some and it was good)

Cayenne Pepper. One tablespoon. (We like things spicy. You don't have to put this in.)

Black Pepper. One teaspoon.

Red Pepper Flakes. To taste. (Again, not necessary if you don't like heat)

In a big pot, saute the garlic, onions, garlic salt, Herbs de Provence, Cayenne Pepper, Black Pepper and Red Pepper Flakes in olive oil until garlic is a bit soft and the onions are transparent.

Then pour in the White Beans and Chicken Stock, bring to a boil, cover the pot and turn it down to simmer for 45 minutes.

Cool the Bisque down and if you have a fancy shmancy immersion blender, puree the soup in the pot.

I don't have a fancy schmany immersion blender so I use my blender. The soup has to be cooled and only ladled in a little bit at a time. The most you should fill the blender is half way. Trust me on this. I've learned the hard way. You do not want hot soup exploding through the top of your blender. It's a total buzz kill.

Heat back up when you want to eat it......And you will.

The most important thing is the Garlic, White Beans, Onion and Chicken Broth. That's your base. Use whatever herbs you like, but I have to say this was the best batch I've ever made. Hubby had 3 bowls full. I, of course, had my French Skinny portion (half a bowl) and 2 pieces of baguette.

This is very healthy but I wouldn't make it on a first date, if you know what I mean. Luckily Hubby and I eat it together so we are happily garlicky together.