Leek and Lima Bean Soup with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh limas are at their peak from June to September; thawed frozen beans are a good substitute for fresh. Ingredients:
3 bacon slices |
2 cups chopped leek (about 2 leeks) |
4 cups fresh baby lima beans |
4 cups fat-free, lower-sodium chicken broth |
1 cup water |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup thinly sliced green onions |
1/2 cup reduced-fat sour cream |
Directions:
1. 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.
2. 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.
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