Catalan potato lima soup

Yield: 4 Servings

Measure Ingredient
2 cups Chopped onions
2 teaspoons Olive oil
4 cups Potatoes; sliced or cubed
2 cups Lima beans; fordhook, frozen, or fresh
4 cups Water; or vegetable broth
¼ cup Chopped fresh cilantro
Salt and black pepper; to taste
Jalapeno chile pepper; to taste, opt'l
1 cup Skim milk; or buttermilk, or
½ cup Nonfat dry milk powder; optional
Roasted red pepper; or pimiento, strips

Saute the onions in the oil for about 5 minutes, until translucent. Add potatoes, lima beans and water or broth and bring to a boil. Add the cilantro and salt and pepper to taste; lower the heat, and simmer for 10 minutes. Puree in batches; return to the soup pot, and gently reheat, if necessary.

If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.

Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z SERVING: 217 calories with 8.7% cf 2⅒ g fat. About 69 mg sodium. Book est.

134 calories with 12⅖% cf 2⅘ g fat. About 91 mg sodium. MC3 est.

Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with Roasted Corn (56⅖% cff) or Seitan Fajitas (19⅕% cff) along with a crisp green salad and Dark Chocolate Pudding (7% cff).

"This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood. For this recipe, you should use only fresh or frozen lima beans; dried limas would give a very different result." -- The Moosewood Collective's Flavorful Recipes for Healthful Meals (ISBN 0-517-88494-1 paper).

Pat's chunkier thicker soup: halve the recipe; add a slice of jalapeno (a walnut-sized piece) and add undiluted milk powder. Simmer longer: bring to a boil, then reduce heat to lowest setting. Set pot on a diffuser and simmer for 2 hrs adding up to ½ cup more water, as needed. Puree with immersion blender directly in the pot; puree about half the mixture. -- Edited by PATh (phannema@...) on Mar 18, 1997 for Elf Lunch for 4: An alternative to cream of broccoli, make half the recipe and serve a cup with half a club sandwich.

Recipe by: Moosewood Restaurant Lowfat Favorites (1996)

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