White Bean Bisque

• 1/4 cup shredded Parmesan cheese
• Cayenne pepper
• 1/4 pound bulk Italian sausage
• 2 tablespoons chopped onion
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• 2 teaspoons sherry, optional
• 1 teaspoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme

1. Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined
2. . Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400u0b0 for 5-6 minutes or until light golden brown. Cool.
3. In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
4. In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, 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.
5. Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

parmesan cheese, cayenne pepper, italian sausage, onion, olive oil, garlic, cannellini beans, chicken broth, heavy whipping cream, sherry, parsley, salt, thyme

Taken from www.tasteofhome.com/recipes/white-bean-bisque/ (may not work)