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Title: Swirled Succotash Soup
Categories: Soup
Yield: 4 Servings
| 3 | c | Chicken broth |
| 3 | c | Fresh baby lima beans |
| 3 | c | Whole kernel corn |
| 1/4 | c | Creme fraiche or sour cream |
| Salt and pepper to taste | ||
| 1/4 | c | Julienned, ham or |
cooked crumbled bacon
Bring 1-1/2 cups broth to a boil in each of 2 medium saucepans. Add limas to one, corn to the other. Return to a boil, lower heat, cover and simmer until tender. (Frozen vegetables will be ready in about 5 minutes; fresh corn in about 3 minutes; fresh limas in about 5-10 minutes.) In food processor or blender, puree limas and their brothfor 1 minute or until smooth. Press mixture through a sieve set over the saucepan in which the beans cooked. Set aside. In clean, dry food processor or blender, puree corn and its broth 1 minute or until smooth.
Press through sieve set over the saucepan in which the corn cooked. Stir in 2 tbsp creme fraiche or sour cream to each mixture and heat through over medium low heat. Season each mixture to taste with salt and pepper. To serve, divide lima mixture into 4 warm soup bowls or mugs, filling them only half full. Add corn mixture and swirl with a spoon. Sprinkle ham or bacon over each serving if desired. Serves 4 as a first course or light lunch or supper accompanied by bread, cheese,and a salad.
Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
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