Page 34 - UMass2018_CookBook

Ingredients
Serves 4
1 tablespoon olive oil 1 onion, chopped 1 carrot, peeled and diced 1 celery stalk, diced 1 (16-ounce) can butter
beans, with liquid
3 cups chicken stock
1 tablespoon tomato paste
1 bay leaf
Half-and-half, sour cream, or non-fat yogurt (optional)
Sour cream or 1 tablespoon white vinegar, for serving
Butter Bean Soup
Luftman Family, Emmaus, PA
“My mom used to make lima bean soup, but I never got her recipe. I experimented and this is the closest I could come to hers.”
— Pat Luftman
Preparation
1. In a large saucepan, heat the oil over me- dium-high heat. Add the onion and sauté for 3 minutes. Add the carrot and celery and sauté for 3 to 4 minutes more.
2. Add the butter beans, stock, tomato paste and bay leaf and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
3. Remove the bay leaf and pour the mixture into a food processor. Purée until smooth, adding a bit of half-and-half, sour cream, or yogurt to thicken, if desired.
4. Ladle the soup into individual bowls. Serve with a small dollop of sour cream on top, or stir vinegar into the soup instead.
28 | TASTE OF HOME