Lima bean and corn soup w crawfish tails

4 Servings

Ingredients

Quantity Ingredient
1 Onion; chopped
2 tablespoons Vegetable oil
1 Smoked ham hock
1 pounds Frozen lima beans
2 quarts Chicken stock
1 cup Fresh corn; removed from husk
1 cup Heavy cream
½ cup Cooked crawfish tails removed from shells
1 cup Fresh fava beans; cooked and shelled
¼ teaspoon Fresh grated Jamaican nutmeg

Directions

In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until the lima beans are very soft. Puree in a food processor and strain through a fine sieve into another pot, bring to a boil and add corn, cream and crayfish tails. Bring to a boil again, add the fava beans, nutmeg and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420 Recipe by: Herb Wilson

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997

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