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Cool Jade Soup



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Cool Jade Soup

by Ruth Cousineau
Gourmet August 2009

active time: 1 1/4 hr
(includes shelling beans)
total time: 2 1/2 hr

"The inspiration for test kitchen director Ruth Cousineau’s velvety chilled
bean soup comes from Mediterranean-cooking authority Claudia Roden's
recipe for bissara, an Egyptian bean-and-herb purée. The beans here are
lima and green, simmered in chicken broth (you can use vegetable broth
if you want to go vegetarian) and then puréed until silky. The herbs—
parsley, cilantro, dill, and mint—are blended with olive oil so that you
can finish the soup with a verdant drizzle, but don’t think of the herb
oil as merely a garnish: Its bright flavor brings everything together."

3 pounds lima beans in pods, shelled
(scant 3 cups beans), or
2 (10-ounces) packages frozen baby
lima beans, thawed
1 pound green beans, trimmed and cut
into 1-inch pieces (5 cups)
4 cups water
2 1/2 cups reduced-sodium chicken broth
2 scallions, chopped
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 cup packed flat-leaf parsley leaves
1/4 cup packed cilantro leaves
2 tablespoons dill leaves
2 tablespoons mint leaves
1/2 cup olive oil

Simmer lima and green beans, water, broth, scallions, cumin, cayenne,
and 1 teaspoon salt in a large saucepan over medium heat, covered,
until beans are tender, about 15 minutes. Purée mixture in batches in
a blender until very smooth (use caution when blending hot liquids).
Force purée through a fine-mesh sieve into a bowl, discarding solids.
Chill (covered once cool) until cold, about 1 hour.
While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
Season soup with salt and pepper. Serve with herb oil swirled in.
Cooks' note: Soup, without herb oil, can be chilled up to 2 days. Add
herb oil just before serving.

Featured archive recipes:
Chilled Avocado and Zucchini Soup
Chilled Spring Pea Soup
(Chef Daniel Boulud)

Chilled Leek and Fennel Soup
with Roasted Almond Pesto

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