Sunday, November 24, 2013

Lima Bean Soup

No it's not slimy! It is green though... My friend Hank from the Healdsburg farmer's market planted more limas this year since I bought him out last year! Mary the market manager even calls me "the lima bean lady" since I tell people how good they are. This soup turned out quite nicely - that bacon didn't hurt. If you don't happen to have any fresh limas frozen, try some dried ones - they just need to cook longer.

Lima Bean Soup serves 6

4 slices good bacon
2 leeks washed and chopped
4 cups chicken stock
8 oz fresh lima beans, cooked in boiling salted water for 10 min
dash cream - just a tiny bit to make it extra creamy

In a large saucepan cook the bacon until crisp - drain on paper towels and crumble. Remove most of the drippings leaving a couple tablespoons and add the leeks and cook until soft about 10 min. Add the stock and beans and cook 15 min. Puree in a blender and add the dash of cream. Serve sprinkled with bacon and pepper.

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