Saturday, September 25, 2010
This soup was whipped up a few evenings ago when the chilly night air was invading the house and I realized that I had a bonanza of frozen corn-off-the-cob that I had made this summer for just such an evening. I added the homemade bacon bits because the bacon was next to the corn in the freezer and I could tell they wanted to come out to play together. Feel free to leave it out and make it a vegetarian soup.
Sadly, I have only come across fresh lima beans once in my life, nearly 15 years ago at a farmers' market in Indiana, so there was no stash of fresh-frozen lima beans for this soup. If you ever see them in the market, snatch them up; they're better than fresh peas!
1 onion, diced
2 stalks celery, diced
4 strips bacon or pancetta, minced (optional)
2 tablespoons olive oil
1 large red potato, diced
2 cups corn stock or vegetable stock
2 cups water
1 1/2 cups corn kernels
1 1/2 cups lima beans, frozen
1 teaspoon dried thyme
1 tablespoon butter
Saute bacon or pancetta in olive oil until meat is crisp; remove from pot and set aside. Place onion in pot and saute until soft; add celery and cook another 3-5 minutes, until soft. Add stock, water and potatoes and bring to boil. Cover and cook over medium heat for 5 minutes. Add corn and lima beans and return to boil. Cook covered for another 5 minutes. Add thyme, salt, pepper and butter and cook another 2 minutes. Serve.
Recipes currently inspiring me:
Chicken Divan Casserole at Stacey Snacks
Grilled Lebanese Flatbread at Bitten
Puerto Rican Sweet Plantain Lasagna at Eats Well With Others