Coconut Basil White Bean Bisque
[Vegan, Gluten-Free]

For the Lemongrass Oil:

1. Remove outer layer and pound the stalks to release the oils and then thinly slice.
2. In a small pot, add the oil and heat on a medium heat until right before it comes to a boil.
3. Remove from heat and add the lemongrass.
4. Let sit for at least an hour.

For the Soup:

1. Measure beans and sort thru to make sure there are no rocks then rinse and drain.
2. Add the onion and coconut oil to a 5-quart pot over medium-low heat.
3. Cook for about 5 minutes then add the garlic and saute until the garlic starts to become golden.
4. Add the wine and bouillon cubes, smash the bouillon and reduce the wine until syrupy.
5. Add water, lemongrass and bring to a boil then turn to medium heat and cover.
6. Cook for an hour to an hour in a half or until the beans are soft. (Make sure and keep an eye on them)
7. When the beans are completely cooked, remove the lemongrass and add all the remaining ingredients.
8. Puree in a food processor, blender or with an immersion blender until it is smooth.
9. Serve with a drizzle of thyme oil.