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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.
Servings: 6
Ingredients
- 4 cups small red potatoes or yukon gold potatoes cubed
- 2 tbsp grapeseed oil
- 6 cups water
- ½ onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 vegetable bouillon cubes I use Rapunzel brand
- 1 tsp dried thyme
- 1 ½ cup butter beans or other creamy white bean
Instructions
- 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.