Recipes : Lima Bean Soup with Parmesan Bacon Crisp : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Lima Bean Soup with Parmesan Bacon Crisp
Recipe courtesy Paul McCullough

Ingredients
2/3 cup diced onion
3 tablespoons butter
1 tablespoon olive oil
1/3 cup diced carrot
1/3 cup diced celery
3 cups lima beans, thawed
1 apple peeled, cored, pitted and sliced
4 cups chicken broth
Salt and freshly ground black pepper

Parmesan Bacon Crisp:

1/2 cup grated Parmesan
1/4 cup fully cooked crumbled bacon

Sour cream, for plating, optional

Directions
Preheat oven to 400 degrees F.

In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until
translucent about 10 minutes. Add the carrot and celery and cook another 5
minutes.

While vegetables are cooking, place lima beans in boiling water and cook until
very soft about 10 minutes. Drain lima beans and add to the pot with the sliced

apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes.
Then puree with a hand blender. Season with salt and pepper, to taste.

For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray
with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and
4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden
and crisp. Remove from oven and let cool. Peel crisp from foil and serve with
soup.

Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4
cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy
finish to this healthy soup.

This recipe was provided by a finalist, who may or may not be a professional cook,

for The Next Food Network Star. Food Network has not tested this recipe and
therefore, we cannot make representation as to the results.