Pink cream of lima bean soup with mint & sugar snap peas

4 servings

Ingredients

Quantity Ingredient
1½ cup Dried large lima beans soaked and drained
6 cups Unsalted chicken stock
1 small Carrot
1 small Stalk celery
1 large Garlic clove(s), chopped
3 Sprigs parsley
1 Bay leaf
2 tablespoons Butter
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 386
1 large Onion(s), finely chopped
Salt and pepper to taste
2 tablespoons Tomato paste
1 teaspoon Lemon peel, minced
⅓ cup Heavy cream
3 dashes (to 4) Tabasco sauce
1 tablespoon Mint, minced
¼ pounds Sugar snap peas or snow peas, blanched

Directions

In a 5-qt. Dutch oven, bring lima beans, chicken stock, carrot, celery and garlic to a boil, with pot lid slightly ajar. Lower heat, tie parsley and bay leaf together with a piece of string and add to pot. Simmer, with pot lid ajar, for 45 minutes or until lima beans are very tender. Discard herb, carrot and celery. Skim and discard any skins that float to the surface.

Meanwhile, melt butter in a small skillet and add onions, salt and pepper. Saut‚ over medium-low heat for 10 minutes. Do not let onions brown. Scoop out a ladle full of broth and add to the onions. Stir in the tomato paste. Add this mixture to the soup. Add the lemon peel, cream and Tabasco and simmer for 5 minutes.

Just before serving, stir in the mint, taste for seasoning. Serve hot or chilled with five blanched sugar snap peas arranged on the surface of each serving like the spokes of a wheel.

Submitted By DIANE LAZARUS On 10-17-95

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