Title: Lima Bean & Corn Soup W. Crawfish Tails
Categories: None
Yield: 4 Servings

1		Onion; chopped
2	tb	Vegetable oil
1		Smoked ham hock
1	lb	Frozen lima beans
2	qt	Chicken stock
1	c	Fresh corn; removed from husk
1	c	Heavy cream
1/2	c	Cooked crawfish tails removed from shells
1	c	Fresh fava beans; cooked and shelled
1/4	ts	Fresh grated jamaican nutmeg

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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Herb Wilson

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