January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!
We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!
Today’s fact: The etymological idea underlying the word soup is that of soaking. It goes back to an unrecorded post-classical Latin verb suppare soak’, which was borrowed from the same prehistoric German root (sup-) as produced in English sup and supper. From it was derived the noun suppa, which passed into Old French as soupe. This meant both piece of bread soaked in liquid’ and, by extension, broth poured onto bread.’ It was the latter strand of the meaning that entered English in the seventeenth century.
Today’s tip: If you have a recipe that calls for cream, you can often substitute yogurt for a lighter overall dish.
Today’s recipe: LIMA BEAN SOUP
- 2 1/2 cups chicken broth
- 2 cups lima beans
- 3/4 cup chopped onion
- 1/4 teaspoon salt
- 11/8 teaspoon black pepper
- 1 basil sprig
- 1 garlic clove, crushed
- splash of lemon juice
- 1/4 cup fresh corn
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn relish.