Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Fresh limas are at their peak from June to September. Thawed frozen beans substitute well for fresh. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.

Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.

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  • Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process 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.

Nutrition Facts

170 calories; calories from fat 26%; 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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