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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder & Meredith Deeds Ingredients:
1/4 cup unsalted butter |
1 lb kielbasa, cut into thin half-moons |
2 cups chopped leeks, white and light green parts only |
3 garlic cloves, chopped |
1 large red bell pepper, finely chopped |
3 tablespoons all-purpose flour |
1 tablespoon chopped fresh thyme |
6 cups chicken stock |
2 cups frozen baby lima beans, thawed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (14 ounce) can cream-style corn |
1 1/2 cups white corn kernels (fresh or frozen or thawed) |
1/2 cup whipping cream |
fresh thyme leave |
Directions:
1. In a large heavy pot, melt butter over medium heat.
2. Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
3. Sprinkle with flour and thyme; saute for 2 minutes.
4. Gradually whisk in stock.
5. Add lima beans, salt, and pepper; bring to a boil, stirring often.
6. Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
7. Add cream-style corn and corn kernels; simmer for 10 minutes.
8. Stir in cream.
9. Taste and adjust seasoning with salt and pepper, if necessary.
10. Reheat until steaming, stirring often; do not let boil.
11. Ladle into heated bowls and garnish each with a few thyme leaves.
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