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“Another recipe from Cooking for Two Spring 2006. I haven't tried this yet but I am putting it here for comments and so I won't loose it and can try it. It sounded and looked delicious!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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