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Creamy Lima Bean Soup


Creamy Lima Bean Soup

Creamy Lima Bean Soup

D. Rattray
A swirl of pureed roasted red pepper or sour cream makes this tasty soup look extra-special.


  • 2 cups chicken broth
  • 2 cups frozen baby lima beans
  • 3 green onions, thinly sliced
  • 2 tablespoons butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried leaf basil
  • 1/2 cup half-and-half or cream


In a medium saucepan, combine the chicken broth, beans, green onion, butter, curry powder, and basil. Bring to the boil; reduce heat, cover, and simmer for 20 minutes. Cool slightly, then puree (to be safe, do this in a few batches) in a blender until smooth. Return to saucepan. Stir in milk or cream and heat through. Swirl a small amount of pureed roasted red pepper or sour cream in the soup just before serving, if desired.
Serves 4.

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