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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood! For this recipe, you should use only fresh or frozen lima beans, dried limas would give a very different result. Ingredients:
2 cups chopped onions |
2 teaspoons olive oil |
4 cups sliced or cubed potatoes |
2 cups cooked fresh or frozen lima beans |
4 cups water or 4 cups vegetable stock |
1/4 cup chopped fresh cilantro (or use parsley) |
salt |
ground black pepper |
1 cup skim milk or 1 cup buttermilk (optional) |
roasted red peppers or pimiento strip |
Directions:
1. Saute the onions in the oil for about 5 minutes, until translucent.
2. Add the potatoes, lima beans, and water or stock and bring to a boil.
3. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
4. Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary.
5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
6. Serve garnished with roasted red pepper or pimiento strips.
7. Enjoy!
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