Ingredients
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2
-
1
-
1/3
-
1/3
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Coco – Banana’s Creamless Cream of Butter Bean and Herb Soup,This recipe is a light, refreshing soup perfect for spring and summer. I am not one for creamy things, and this is not rich at all. It is adapted from veganchef.com (Butterbean and Herb Cream Soup),Lovely-looking soup that tastes like spring. used the defatted broth from yesterday’s St. Pat’s corned beef instead of water and it added lots of flavor. The herbs made the soup.,Lovely-looking soup that tastes like spring. used the defatted broth from yesterday’s St. Pat’s corned beef instead of water and it added lots of flavor. The herbs made the soup.
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Steps
|
1
Done
|
Boil the Soaked Lima Beans, in Enough Water to Cover, With the Bay Leaf, Until They Are Tender. |
|
2
Done
|
Once Cooked, Discard the Bay Leaf and Add Chopped Fresh Herbs and Sea Salt to Taste. |
|
3
Done
|
Transfer to a Blender (or Just Use a Hand Blender), and Blend Until It Is a Smooth Consistency. |
|
4
Done
|
Serve, With Warm Crusty Bread and a Garden Salad. |
