Creamy Lima Bean Soup With Cauliflower And Bok Choi

1. 1

   In a skillet, cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it.

2. 2

   Transfer 1 tablespoon of the fat to a large heavy saucepan and in it cook the garlic and onion over moderately low heat stirring, until it is softened.

3. 3

   Add bok choi, spinach, cauliflower, lima beans and cook until all are softened.

4. 4

   Add chicken broth and bring to a boil.

5. 5

   Reduce heat, and add basil, tarragon, ground coriander seed and 3 slices of bacon Simmer for 4-5 minutes.

6. 6

   Remove from heat and allow to stand for a couple of minutes.

7. 7

   In a food processor puree the soup.

8. 8

   Return it to the pan, and heat it over low heat until it is hot.

9. 9

   To serve: ladle the soup into bowls and sprinkle the green scallion and the bacon over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.