I find soups to be so comforting. I enjoy starting a pot of soup in the morning and letting it simmer all day. When I make soup I tend to find myself pouring a ladle of soup in a small bowl throughout the day. Nothing beats a bowl of hearty soup along with fresh bread.
This is one of those soups that pairs so nicely with a fresh loaf of French bread. Tearing a piece of bread off from the loaf and dunking it in to the warm and creamy soup is so fulfilling.
This soup reminds me of a creamy version of French Onion Soup with the addition of potatoes and cannellini beans. I add those in for a little dimension and texture into this soup but this soup is quite delicious with just one or the other or even simply alone.
This soup requires a few steps, but overall can be completed in about an hour. After that, letting it simmer slowly deepens the flavor. I actually enjoy soups more the next day allowing the flavors to blend all day. Pouring the soup back into a pot the next day and reheating it makes for a delicious lunch or even dinner along with a light salad.
Typically bisque’s are creamy and smooth. I like to make this keeping a little bit of the tender onion in tack for a little more texture and not pureeing it completely. Using a good sweet onion like a Vidalia or Mayan onion is a good choice for making this little pot of gold.
The perfect topping to this soup is a sprinkle of fresh Parmesan cheese, a few fresh croutons and a sprinkle of freshly cracked black pepper.