Celery Soup with Lima Beans, Asparagus, and Peas

Name: Celery Soup with Lima Beans, Asparagus, and Peas
Yield: Makes 7 cups (1.75 l); 4 generous first-course servings
Cuisine: Chinese
Ingredients: 6 cups (1.5 l) Celery Soup Base; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 bunch thin asparagus, woody portions of stems snapped off, remaining portions peeled and cut across into 1-inch (2.5-cm) lengths; ¼ cup (7 g) very thinly sliced scallion greens; One 10- ounce (300 g) package frozen baby lima beans, defrosted in a sieve under warm running water and drained, or 1½ cups shelled favas; 1¾ pounds (560 g) peas in the pod, shelled (generous 1 cup); 2 tablespoons finely chopped celery leaves; 2 tablespoons coarsely chopped dill fronds

Preparation info

Makes 7 cups 1.75 l ) ;
4
generous first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This uses a nice fresh-tasting base made from celery. The very ambitious can substitute fresh fava (broad) beans for the limas. Two and three quarter pounds (1.25 kg) in the shell will give 1½ cups.

Ingredients

6 cups (1.5 l) Celery Soup Base
One 10-

Europe
Asia
Italy
India
China
Genoa
Milan
Starter
Tuscany
Mediterranean
Soup
Vegan
Gluten-free
Spring

Method

In a medium saucepan, bring the celery soup base to a boil. Stir in the lima beans or favas. Return to a boil. Lower the heat and simmer for 1 minute. Stir in the peas and asparagus. Simmer for 3 minutes, stirring occasionally. Stir in the scallion greens and simmer for 30 seconds. Remove from the heat.

Season with salt and pepper. Stir in the celery leaves and dill. Serve immediately.<