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Post by braided-rug on Dec 28, 2006 16:49:23 GMT 10
Lima Bean SoupSERVES 8 Enjoy this delicious soup hot for dinner, and cold the next day for lunch—or vice versa. 3 tbsp. butter 1 medium yellow onion, chopped 4 cups baby lima beans 2 large potatoes, peeled and diced 8 cups chicken stock Salt and freshly ground white pepper 1/4 cup chopped fresh mint leaves 1/2 cup crème fraîche (optional) 1. Melt the butter in a heavy saucepan over medium heat. Add onions and cook, stirring often, until onions are soft and tender, about 10 minutes. 2. Add the lima beans, potatoes, and chicken stock, cover, and bring to a boil over high heat. Lower heat and simmer until lima beans and potatoes are tender, about 15 minutes. Use a slotted spoon to remove 1/2 cup of the vegetables and set aside for garnish. Continue to cook remaining vegetables until they are easily mashed against the side of the pot. 3. Purée vegetables and stock in a food processor. Strain; season to taste with salt and pepper. Serve hot or cold, garnished with reserved vegetables, mint leaves, and crème fraîche (if used). The soup will thicken when chilled; thin to desired consistency with cold chicken stock or water. This recipe was first published in Saveur in May/June 1995. From: www.saveur.com/article.jsp?ID=4952&typeID=120
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