Chilled Butter Bean Soup with Basil-Corn Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll need about 1 1/2 pounds of butter bean pods to get 2 cups shelled beans. You can substitute fresh lima beans Ingredients:
2 1/2 cups organic vegetable broth |
2 cups shelled fresh butter beans |
3/4 cup chopped onion |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 basil sprig |
1 garlic clove, crushed |
1 tablespoon fresh lemon juice |
1/4 cup fresh corn kernels |
1/4 cup chopped red bell pepper |
1/4 cup chopped fresh basil leaves |
1 tablespoon extra-virgin olive oil |
Directions:
1. Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
2. Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
3. Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.
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