SUCCOTASH SOUP W/ BLACK PEPPER CROUTONS
Source of Recipe
Epicurious
List of Ingredients
Croutons
1/4 cup (1/2 stick) butter
3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces)
1 teaspoon coarsely cracked black pepper
Soup
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 medium)
1/4 cup minced shallots
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 large red bell pepper, cut into 1/4-inch cubes
8 cups low-salt chicken broth
1 1/2 cups frozen baby lima beans (about 8 ounces)
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels (about 8 ounces)
Recipe
For croutons:
Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Saut� until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)
For soup:
Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; saut� until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; saut� until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.
Market tip: Italian parsley, sometimes labeled flat-leaf parsley, has a stronger aroma and flavor than the regular curly-leaf variety.
Makes 10 servings.
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