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

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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.