Puree Of Bean Soup
|Canned lima beans||11 Ounce, drained (1 Can)|
|Chicken stock||4 Cup (64 tbs)|
|Butter/Margarine||1 1⁄2 Ounce|
|Olive oil/Vegetable oil||1 Tablespoon|
|Bread slice||4 , crusts removed and cut into 1 1/2-inch cubes|
|Plain flour||1 Tablespoon|
1. Put the beans and 1 cup of the stock into a medium-size saucepan over a moderate heat and simmer for a few minutes.
2. Meanwhile, heat 1 tablespoon of the butter and the oil in a large frying pan. Add the bread cubes in a single layer so that they soak up the oil evenly. Fry gently and toss frequently until crisp and golden. Transfer the croutons to paper toweling to drain.
3. Puree the beans and stock in a blender or food processor. In the same saucepan melt the remaining butter, add the flour and mix well. Gradually blend in the rest of the stock, stirring until the mixture boils and is quite smooth. Add the pureed beans, season with salt and pepper, stir and cook gently until hot.
4. Beat the egg yolk and cream together in a small bowl. Blend in a little of the hot soup and add the mixture to the saucepan, stirring vigorously. Reheat but do not let the soup boil. Serve with the crisp croutons.