Curried Lima Bean Aperitif Soup
(makes 4 cups)
| 1 | 10 ounce(285 g) package frozen lima beans |
| 1 | tablespoon (15 ml) margarine |
| 1 | bunch scallions, white and 1 inch green, sliced (about 1/2 cup, 45 g) |
| 1 | teaspoon (5 ml)curry powder |
| 1/2 | teaspoon salt (2.5 ml) (optional) |
| 1/8 | teaspoon (0.6ml) pepper |
| 1/2 | teaspoon (2.5 ml) crushed dried tarragon |
| 4 | sprigs flat-leaf parsley |
| 2 | cups (480 ml) fat-free low-sodium chicken broth |
| 1/2 | cup (120 ml) skim milk |
- Thaw the lima beans and place in the bowl of a food processor or blender. Add the margarine, scallions, curry powder, salt and pepper, tarragon, and parsley. Process until smooth.
- Place the lima bean mixture into a pot. Add the broth and milk. Bring to a simmer, cover and simmer for 10 minutes. If the soup is too thick add water to bring it the consistency of a thick cream soup.
- Ladle 1/4 cup soup into espresso cups and serve as an aperitif.
| Per serving: | 30 calories (24% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 48 mg sodium |
| Diabetic exchanges: | 1 vegetable |
|
|
