Smoky, Spicy Soup of Limas and Tetragonia

Name: Smoky, Spicy Soup of Limas and Tetragonia (New Zealand Spinach)
Yield: Serves 4
Ingredients: 1½ to 2 cups (10 ounces) blanched fresh limas (or 1 package frozen baby limas); ½ tablespoon kosher salt (omit if broth is salted); 12 small cherry tomatoes, sliced; 1 large leek; ½ teaspoon cumin seeds; ½ cup diced lean slab bacon (rind removed); ¼ teaspoon turmeric; ½ teaspoon ground coriander; ¼ teaspoon ground allspice; 1 teaspoon brown sugar; 5 cups meat or vegetable broth; About 6 ounces tetragonia

New Zealand Spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For a fast, flavorful main dish, meaty tetragonia leaves and buttery lima beans give body and color to a broth seasoned with Indian aromatics and bacon dice. Familiar-seeming, yet unusual.

Ingredients

½ cup diced lean slab bacon (rind removed)
1 large leek
½ teaspoon

Main course
Soup
Gluten-free

Method

Brown bacon in large heavy soup pot, covered. Pour off fat as desired. Trim leek, halve lengthwise, then thin-slice. Wash thoroughly.
Add cumin seeds to bacon and stir a minute. Add leek and cook, partly covered, over moderate heat until soft, about 10 minutes. Add turmeric, coriander, and allspice and stir a minute.
Add sugar and broth and bring to a