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Swirled Succotash Soup

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      Title: SWIRLED SUCCOTASH SOUP
 Categories: Soups
      Yield: 4 Servings
 
      3 c  Chicken broth
      3 c  Fresh baby lima beans
      3 c  Whole kernel corn
    1/4 c  Creme fraiche or sour cream
           Salt and pepper to taste
    1/4 c  Julienned, ham or
 
  cooked crumbled bacon
  
  Bring 1-1/2 cups broth to a boil in each of 2 medium saucepans. Add
  limas to one, corn to the other. Return to a boil, lower heat, cover
  and simmer until tender. (Frozen vegetables will be ready in about 5
  minutes; fresh corn in about 3 minutes; fresh limas in about 5-10
  minutes.) In food processor or blender, puree limas and their
  brothfor 1 minute or until smooth. Press mixture through a sieve set
  over the saucepan in which the beans cooked.  Set aside.  In clean,
  dry food processor or blender, puree corn and its broth 1 minute or
  until smooth.
  
  Press through sieve set over the saucepan in which the corn cooked.
  Stir in 2 tbsp creme fraiche or sour cream to each mixture and heat
  through over medium low heat. Season each mixture to taste with salt
  and pepper. To serve, divide lima mixture into 4 warm soup bowls or
  mugs, filling them only half full.  Add corn mixture and swirl with a
  spoon. Sprinkle ham or bacon over each serving if desired. Serves 4
  as a first course or light lunch or supper accompanied by bread,
  cheese,and a salad.
  
  Origin:  Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
 
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