Bloom's Cafe creamy lima bean soup with roasted red pepper sauce
Posted By: jack Fri 20 Jan 2006 12:34 pm
 

Ingredients

2 teaspoons olive oil
1 medium onion, peeled and chopped
4 carrots, trimmed, peeled and chopped
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
½ teaspoon dried thyme
2 10-ounce packages frozen baby lima beans
¼ cup chopped fresh basil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions
Heat oil in large saucepan. Cook onion and carrots until soft, about 5 minutes. Add garlic, broth, thyme, limas and 2 cups of water. Bring to boil, reduce heat to medium-low, cover and simmer for 15 minutes. Stir in basil and lemon juice.
Purée soup with an immersion blender, or in blender or food processor until smooth. Return to pot, and season with salt and pepper. Serve with a topping of roasted red pepper sauce (See recipe below).
Serves 6.
Simple red pepper sauce
1 red bell pepper
1 tablespoon olive oil
Cut a red bell pepper in half. Remove seeds and inner fibers. Heat broiler. Place peppers skin-side up on baking sheet. Broil 4 inches from heat until charred (about 20 minutes). Cool slightly and place in sealed zipper-lock bag briefly. Remove charred skin, chop peppers finely and add 1 tablespoon olive oil. Or, use bottled roasted red peppers. Drain, chop and mix with olive oil.