Lima bean and corn soup w crawfish tails
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 2 | tablespoons | Vegetable oil |
| 1 | Smoked ham hock | |
| 1 | pounds | Frozen lima beans |
| 2 | quarts | Chicken stock |
| 1 | cup | Fresh corn; removed from husk |
| 1 | cup | Heavy cream |
| ½ | cup | Cooked crawfish tails removed from shells |
| 1 | cup | Fresh fava beans; cooked and shelled |
| ¼ | teaspoon | Fresh grated Jamaican nutmeg |
Directions
In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until the lima beans are very soft. Puree in a food processor and strain through a fine sieve into another pot, bring to a boil and add corn, cream and crayfish tails. Bring to a boil again, add the fava beans, nutmeg and serve hot.
CHEF DU JOUR HERB WILSON SHOW #DJ9420 Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997