Fresh limas are at their peak from June to September; thawed frozen beans are a good substitute for fresh.

Judy Lockhart
Recipe by Oxmoor House August 2011

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Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and 1 cup water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.

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  • Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Pour pureed bean mixture into a large bowl; repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

170 calories; fat 5g; saturated fat 2.4g; mono fat 1.8g; poly fat 0.5g; protein 8.9g; carbohydrates 22.6g; fiber 6.1g; cholesterol 10mg; iron 2.3mg; sodium 440mg; calcium 55mg.
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