Curried Lima Bean Aperitif Soup
(makes 4 cups)
1 10 ounce(285 g) package frozen lima beans
1 tablespoon (15 ml) margarine
1 bunch scallions, white and 1 inch green, sliced (about 1/2 cup, 45 g)
1 teaspoon (5 ml)curry powder
1/2 teaspoon salt (2.5 ml) (optional)
1/8 teaspoon (0.6ml) pepper
1/2 teaspoon (2.5 ml) crushed dried tarragon
4 sprigs flat-leaf parsley
2 cups (480 ml) fat-free low-sodium chicken broth
1/2 cup (120 ml) skim milk
- Thaw the lima beans and place in the bowl of a food processor or blender. Add the margarine, scallions, curry powder, salt and pepper, tarragon, and parsley. Process until smooth.
- Place the lima bean mixture into a pot. Add the broth and milk. Bring to a simmer, cover and simmer for 10 minutes. If the soup is too thick add water to bring it the consistency of a thick cream soup.
- Ladle 1/4 cup soup into espresso cups and serve as an aperitif.
Per serving: 30 calories (24% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 48 mg sodium
Diabetic exchanges: 1 vegetable