Succotash Soup with Black Pepper Croutons

Name: Succotash Soup with Black Pepper Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 2 Tbsps (1/4 stick) butter; 227 grams 1/2 cups frozen white corn kernels (about; 418 grams creamed corn; 2 Tbsps chopped fresh thyme; 227 grams 1/2 cups frozen baby lima beans (about; 3 garlic cloves, chopped; 473 milliliters chopped leeks (white and pale green parts only; about 3 medium); 2 liters low-salt chicken broth; 1 Tbsp chopped fresh oregano; 6 Tbsps finely chopped fresh Italian parsley; 1 teaspoon coarsely cracked black pepper; 1 large red bell pepper, cut into 1/4-inch cubes; 59 milliliters minced shallots

Succotash Soup with Black Pepper Croutons might be just the soup you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 10g of protein, 5g of fat, and a total of 210 calories. A mixture of 2-inch cubes sourdough bread, creamed corn, coarsely cracked pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in heavy large skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes.

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Croutons

Pepper

Bread

Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)

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Salt

Melt butter in heavy large pot over medium heat.

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Butter

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Pot

Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes.

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Shallot

Garlic

Leek

Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes.

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Oregano

Parsley

Thyme

Mix in red bell pepper.

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Red Pepper

Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes.

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Lima Beans

Broth

Soup

Add creamed corn and corn kernels and heat through.

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Corn Kernels

Creamed Corn

Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)

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Salt

Soup

Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley.

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Croutons

Parsley

Soup

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Bowl

Ladle

Serve, passing remaining croutons separately.

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Croutons

Italian parsley, sometimes labeled flat-leaf parsley, has a stronger aroma and flavor than the regular curly-leaf variety.

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Flat Leaf Parsley

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter 227grams

1/2 cups frozen white corn kernels (about 418grams

creamed corn 2Tbsps

chopped fresh thyme 227grams

1/2 cups frozen baby lima beans (about 3

garlic cloves, chopped 473milliliters

chopped leeks (white and pale green parts only; about 3 medium)2liters

low-salt chicken broth 1Tbsp

chopped fresh oregano 6Tbsps

finely chopped fresh Italian parsley 1teaspoon

coarsely cracked black pepper 1large

red bell pepper, cut into 1/4-inch cubes 59milliliters

minced shallots

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is J.J. Prum Graacher Himmelreich Kabinett Riesling. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.