Potato and Lima Soup

This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood! For this recipe, you should use only fresh or frozen lima beans, dried limas would give a very different result.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  chopped onions
• 2  teaspoons olive oil
• 4  cups  sliced or cubed potatoes
• 2  cups  cooked fresh or frozen lima beans
• 4  cups water or 4  cups  vegetable stock
• 1⁄4 cup  chopped fresh cilantro (or use parsley)
•  salt
•  ground black pepper
• 1  cup skim milk or 1  cup buttermilk (optional)
•  roasted red peppers or  pimiento strip

Directions

1. Saute the onions in the oil for about 5 minutes, until translucent.
2. Add the potatoes, lima beans, and water or stock and bring to a boil.
3. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
4. Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary.
5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
6. Serve garnished with roasted red pepper or pimiento strips.
7. Enjoy!