Succotash Soup with Garlicky Cornbread Croutons
- 2 cups fresh baby lima beans, rinsed (use frozen if fresh are unavailable)
- 10 cups cold water
- Coarse sea salt
- 4 large ears yellow corn, shucked, kernels scraped, cobs reserved
- 1 ⁄4 cup plus 1 ⁄2 teaspoon extra-virgin olive oil
- 1 large onion, diced
- 1 ⁄4 cup finely chopped flat-leaf parsley
- White pepper
- Garlicky Cornbread Croutons
Instructions:
While you can get away with using frozen lima beans for this dish, using fresh corn-off-the-cob is essential. So enjoy it during the summer months when corn is at its freshest.
- In a medium-size saucepan, combine the beans with the water. Bring to a boil. Reduce the heat to medium, partially cover, and simmer for about 10 minutes, or until the beans are slightly tender. Add 1 teaspoon salt and simmer for 5 more minutes. Drain the cooking liquid into a bowl, set the beans aside, and add the liquid back to the saucepan.
- To make a broth, cut the corncobs into thirds, add them to the bean liquid, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Remove from heat. With a slotted spoon, remove the corncobs from the liquid to a compost pail.
- While the broth is simmering: in a medium size sauté pan over medium-low heat, combine the olive oil, 1⁄4 teaspoon salt, and the onions and sweat for 15 minutes, until the onions are softened. Set aside 1⁄ 3 cup of corn kernels and add the rest to the onions. Cook for about 5 minutes, stirring occasionally, until the corn is tender.
- Transfer the corn-onion mixture to the broth. Add the cooked beans. Over high heat, bring to a boil, immediately reduce heat to medium-low, and simmer for 5 more minutes, until the corn is done.
- Remove from heat, stir in 2 tablespoons of the parsley, and puree in small batches in an upright blender. Strain through a medium-mesh strainer to remove tough corn skins. Season with salt and pepper to taste and set aside.
- Preheat broiler. In a small bowl, toss the reserved corn kernels with 1⁄2 teaspoon of olive oil. Transfer kernels to a 9-inch pie pan or comparable receptacle. Place the corn about 3 inches from the heat and broil until browned, about 3 to 5 minutes, stirring a few times with a spoon.
- If necessary, warm up the soup, then ladle it into bowls, sprinkle roasted corn kernels and Garlicky Cornbread Croutons on top, and garnish with the remaining parsley.