Vegan Chilled Potato Bisque
Butter beans are a perfect substitute for dairy cream used in a traditional bisque. If you don’t have butter beans you can use cannellini, navy, or great northern beans.
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small red potatoes or yukon gold potatoes
vegetable bouillon cubes
I use Rapunzel brand
butter beans or other creamy white bean
Heat oil in a large heavy bottomed pot on medium-high heat. Once warm, add the onions and garlic and cook on medium heat until tender.
Stir in the potatoes and water, and bring to a simmer.
Add the bay leaf, bouillon cubes, thyme, and butter beans, and continue to cook with lid ajar on a simmer for 20-25 minutes, or until potatoes are tender.
Puree until silky smooth, and season to taste with more salt and pepper.
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Printed at SweetPotatoSoul.com