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Creamy lima bean soup

January 14, 2009

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Serves 6

1 cup small dried lima beans, soaked overnight and drained
6 cups vegetable stock
2 teaspoons salt
2 whole cloves
1 medium onion
1 bay leaf
1 1/2 teaspoons olive oil
3 scallions (green parts only), chopped
1 clove garlic, chopped
1 1/2 cups fresh Swiss chard, spinach, or kale, stemmed and shredded
1/4 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
1 cup yogurt
1/2 teaspoon black pepper
1. In a large soup pot, combine the lima beans, stock, and 1 teaspoon of salt. Stick the cloves into the onion, using one to fasten the bay leaf to the onion. Drop it into the soup. Bring to a boil. Lower the heat, cover the pot, and simmer, stirring occasionally, for 1 1/2 hours or until the beans are very tender.

2. Remove the onion, cloves, and bay leaf from the pot. In a blender, puree half the soup and return it to the pot.

3. In a small skillet, heat the oil over medium heat. Cook the scallions and garlic, stirring constantly, for 3 minutes. Stir them into the soup with the Swiss chard or other greens, parsley, and tarragon.

4. Whisk the yogurt until smooth. Stir it into the soup with the remaining 1 teaspoon salt and pepper. Heat gently for several minutes without boiling. Adapted from "Cooking With the Seasons at Rancho La Puerta"