Saturday, January 29, 2011
Lima Bean Soup, or the Fastest Soup Ever
Isn't it pretty? I'm a sucker for any spring green foods, especially in the middle of a particularly snowy winter. This is a great soup for when you don't have time (or didn't think ahead enough) to have a soup on the stove all day long. Creamy and filling, it's a wonderful winter soup.
- Dice a small onion and mince one clove garlic.
- Sautee in a pan with a little butter until translucent.
- Add salt, pepper, and about 1 cup baby frozen lima beans.
- When lima beans are tender, add 1 tbsp butter.
- When butter is melted, add 1 tbsp flour. Stir well to incorporate butter with flour to make a roux.
- When the butter-flour is thick and slightly golden, add 1 cup chicken broth. You could use vegetable broth to make it vegetarian, but beware store bought broths that are often very tomato-y. Bring to a boil.
- Let cool slightly, then carefully transfer to a blender.
- Puree until smooth (or desired consistency).
- Optionally, add just a dash of cream for extra decadence.
- Serve hot with toasty bread for dipping.
If you wanted to be cute, you could served the bowls with a dollop of plain yogurt and a few sauteed lima beans in the center.