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1
Preheat oven to 400 degrees F.
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In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes.
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Add the carrot and celery and cook another 5 minutes.
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While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes.
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Drain lima beans and add to the pot with the sliced apple.
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Pour in the chicken broth.
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Lower heat and simmer an additional 5 minutes.
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Then puree with a hand blender.
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Season with salt and pepper, to taste.
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For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray.
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Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long.
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Sprinkle with bacon.
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Bake for about 7 to 10 minutes or until golden and crisp.
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Remove from oven and let cool.
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Peel crisp from foil and serve with soup.
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Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing.
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Also a dollop of sour cream adds a creamy finish to this healthy soup.
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This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
