Rum Flavored Cream of White Bean Soup

Rum Flavored Cream of White Bean Soup with Crispy Onions

By Chef Trev




3 bottles pre-cooked white beans

4 LG yellow onions (normal sliced)

2 LG yellow onions (sliced very thin)

3 cloves garlic (chopped)

1-bunch chives (sliced)

1 bay leaf

1 tsp dried or fresh thyme (chopped)

1 tsp cumin powder

1 cup Goslings Black Seal Rum

1 lime (zest & juice)

2 liters vegetable or chicken stock/broth

1 tbs sugar

AP flour

Salt & pepper

Vegetable oil


*Note: you will need a large juice blender or hand blender





In a large stew pot heat up enough oil to cover the bottom. Once hot add in your NORMAL sliced onions, garlic, season with sugar and a pinch of salt & pepper. Sauté until all of your onions are completely soft and caramelized (7-10mins) stir often. Next deglaze your onions with your black rum and reduce for4-5 mins. Once reduced add in all of your white beans, thyme, cumin powder, bay leaf, lime juice & zest, vegetable or chicken broth and mix well. Season again with salt & pepper and bring soup to a to a boil while stirring often. Once at a boil reduce to a simmer and cook for 10-15 mins. Next turn off the fire, remove the bay leaf (set aside) and blend a little at a time (if using a juice blender) or with a hand blender blend until completely smooth and creamy. Once blended good, check for seasoning again and place back on the fire to reduce for another 5 mins (if the soup is too thick for your liking, add in a little water until the consistency is right for you.

READ ALSO:  Rewarding Healthy Lifestyle: No Expiration Date


For the crispy onions, in a small mixing bowl add in your thinly sliced onions and wet them a bit with water. Next add in enough flour to completely cover the onions and mix well so all of the onions are coated good. Next heat up your vegetable oil in a medium size sauté pan with high edges or a small sauce pot (put enough oil to deep fry your onions 375F). When the oil is hot enough, shake off all the excess flour and add in about ¼ of the onions at a time and fry until golden brown. Set aside to cool. To serve, garnish your tasty soup with the crispy onions and chives. Enjoy!!! Que Aproveche!!!

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.