Lima Bean Soup with Parmesan Bacon Crisp
- 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
Preheat oven to 400 degrees F.
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.
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.
Recipe courtesy Paul McCullough