I know I promised soup a while ago, but first it took some time to make, then my Internet connection was gone. But here is soup, as promised. It is great with fresh fruit and some homemade bread. You can also use frozen shelled edamame if you want, you should probably cook the beans by themselves first though, since they are not as tender as lima beans. I don’t know if you would be able to substitute soy milk though, as I haven’t tried it.
Curried Lima Bean Soup
Ingredients:
1 10 ounce (285 g) package frozen lima beans
1 tablespoon (15 ml) margarine
1 bunch scallions, white and 1 inch green, sliced (about 1/2 cup, 45 g)
1 teaspoon (5 ml)curry powder
1/2 teaspoon salt (2.5 ml) (optional)
1/8 teaspoon (0.6ml) pepper
1/2 teaspoon (2.5 ml) crushed dried tarragon
4 sprigs flat leaf parsley
2 cups (480 ml) fat free low sodium chicken broth
1/2 cup (120 ml) skim milk
Instructions:
Saute lima beans and scallions in butter until starting to soften. Add curry powder, salt, and pepper to pot, saute 2 more minutes. Transfer to food processor and add tarragon and parsley. Process until smooth, adding broth as needed to help thin mixture.
Place the lima bean mixture into a pot. Add the rest of the broth and milk. Bring to a simmer (do not boil), cover and simmer for 10 minutes. If the soup is too thick add water to bring it the consistency of a thick cream soup.
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