Creamy Lima Bean Soup
D. Rattray
At a Glance
Course : Appetizer, Lunch, Soup
Special : Easy
Type of Prep : Simmer
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Kentucky Derby, Kwanza, Party
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A swirl of pureed roasted red pepper or sour cream makes this tasty soup look extra-special.
INGREDIENTS:
- 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
PREPARATION:
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.
Serves 4.
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