Pink cream of lima bean soup with mint & sugar snap peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried large lima beans soaked and drained |
| 6 | cups | Unsalted chicken stock |
| 1 | small | Carrot |
| 1 | small | Stalk celery |
| 1 | large | Garlic clove(s), chopped |
| 3 | Sprigs parsley | |
| 1 | Bay leaf | |
| 2 | tablespoons | Butter |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 386 | ||
| 1 | large | Onion(s), finely chopped |
| Salt and pepper to taste | ||
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Lemon peel, minced |
| ⅓ | cup | Heavy cream |
| 3 | dashes | (to 4) Tabasco sauce |
| 1 | tablespoon | Mint, minced |
| ¼ | pounds | Sugar snap peas or snow peas, blanched |
Directions
In a 5-qt. Dutch oven, bring lima beans, chicken stock, carrot, celery and garlic to a boil, with pot lid slightly ajar. Lower heat, tie parsley and bay leaf together with a piece of string and add to pot. Simmer, with pot lid ajar, for 45 minutes or until lima beans are very tender. Discard herb, carrot and celery. Skim and discard any skins that float to the surface.
Meanwhile, melt butter in a small skillet and add onions, salt and pepper. Saut‚ over medium-low heat for 10 minutes. Do not let onions brown. Scoop out a ladle full of broth and add to the onions. Stir in the tomato paste. Add this mixture to the soup. Add the lemon peel, cream and Tabasco and simmer for 5 minutes.
Just before serving, stir in the mint, taste for seasoning. Serve hot or chilled with five blanched sugar snap peas arranged on the surface of each serving like the spokes of a wheel.
Submitted By DIANE LAZARUS On 10-17-95