Behind the Recipes
Chilled Bean Soup by Divya Gugnani
Makes 6 servings
INGREDIENTS:
3 lbs. lima beans in pods, shelled
1 lb. green beans, trimmed and cut into 1-inch pieces (5 Cups)
4 Cups water
2 1/2 Cups reduced–sodium chicken broth
2 scallions, chopped
1/4 teaspoon cumin, ground
1/8 teaspoon cayenne
1/4 Cup packed flat–leaf parsley leaves
1/4 Cup packed cilantro leaves
2 Tablespoons dill leaves
2 Tablespoons mint leaves
1/2 Cup olive oil
Sour cream to garnish
PREPARATION:
1. Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes.
Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
2. While soup chills, purée herbs with oil and 1/4 teaspoon salt in rinsed blender.
3. Season soup with salt and pepper. Serve with herb oil swirled in. Garnish with a dollop of sour cream if desired.
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