Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dried large lima beans 1 lg Onion(s), finely chopped
-soaked and drained Salt and pepper to taste
6 c Unsalted chicken stock 2 tb Tomato paste
1 sm Carrot 1 ts Lemon peel, minced
1 sm Stalk celery 1/3 c Heavy cream
1 lg Garlic clove(s), chopped 3 ds (to 4) Tabasco sauce
3 Sprigs parsley 1 tb Mint, minced
1 Bay leaf 1/4 lb Sugar snap peas or
2 tb Butter -snow peas, blanched

In a 5-qt. Dutch oven, bring lima beans, chicken stock, carrot,
celery and garlic to a boil, with pot lid slightly ajar. Lower heat,
tie parsley and bay leaf together with a piece of string and add to
pot. Simmer, with pot lid ajar, for 45 minutes or until lima beans
are very tender. Discard herb, carrot and celery. Skim and discard
any skins that float to the surface.

Meanwhile, melt butter in a small skillet and add onions, salt and
pepper. Saut? over medium-low heat for 10 minutes. Do not let onions
brown. Scoop out a ladle full of broth and add to the onions. Stir in
the tomato paste. Add this mixture to the soup. Add the lemon peel,
cream and Tabasco and simmer for 5 minutes.

Just before serving, stir in the mint, taste for seasoning. Serve hot
or chilled with five blanched sugar snap peas arranged on the surface
of each serving like the spokes of a wheel.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 386
Submitted By DIANE LAZARUS On 10-17-95

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