Puree Of Bean Soup Recipe

Puree Of Bean Soup picture

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Canned lima beans11 Ounce, drained (1 Can)
 Chicken stock4 Cup (64 tbs)
 Butter/Margarine1 1⁄2 Ounce
 Olive oil/Vegetable oil1 Tablespoon
 Bread slice4 , crusts removed and cut into 1 1/2-inch cubes
 Plain flour1 Tablespoon
 Salt1 Pinch
 Pepper1 Pinch
 Egg yolk1
 Cream/Milk4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 642

% Daily Value*

Total Fat 72 g110.9%

Saturated Fat 31.5 g157.3%

Trans Fat 0 g

Cholesterol 309.6 mg

Sodium 3213.7 mg133.9%

Total Carbohydrates 186 g61.8%

Dietary Fiber 13.1 g52.2%

Sugars 39.8 g

Protein 49 g97.5%

Vitamin A 28.3% Vitamin C 3.2%

Calcium 26.5% Iron 30.6%

*Based on a 2000 Calorie diet

Directions

1. Put the beans and 1 cup of the stock into a medium-size saucepan over a moderate heat and simmer for a few minutes.
2. Meanwhile, heat 1 tablespoon of the butter and the oil in a large frying pan. Add the bread cubes in a single layer so that they soak up the oil evenly. Fry gently and toss frequently until crisp and golden. Transfer the croutons to paper toweling to drain.
3. Puree the beans and stock in a blender or food processor. In the same saucepan melt the remaining butter, add the flour and mix well. Gradually blend in the rest of the stock, stirring until the mixture boils and is quite smooth. Add the pureed beans, season with salt and pepper, stir and cook gently until hot.
4. Beat the egg yolk and cream together in a small bowl. Blend in a little of the hot soup and add the mixture to the saucepan, stirring vigorously. Reheat but do not let the soup boil. Serve with the crisp croutons.
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