Cool Jade Soup

The inspiration for test kitchen director Ruth CousineauÂ’s velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purÃ©e. The beans here are lima and green, simmered in chicken broth (you can use vegetable broth if you want to go vegetarian) and then purÃ©ed 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 donÂ’t think of the herb oil as merely a garnish: Its bright flavor brings everything together.

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Mediterranean Soup/Stew Blender Dinner Lunch Green Bean Lima Bean Family Reunion Healthy Potluck Cilantro Parsley Simmer Gourmet

1/2 cup olive oil
4 cups water
1/4 cup packed cilantro leaves
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
2 scallions, chopped
1/4 cup packed flat-leaf parsley leaves
2 tablespoons mint leaves
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)
2 1/2 cups reduced-sodium chicken broth
2 tablespoons dill leaves

Carbohydrate 32 g(11%)
Fat 12 g(19%)
Fiber 8 g(33%)
Protein 11 g(22%)
Saturated Fat 2 g(9%)
Sodium 159 mg(7%)
Calories 271

Preparation 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. PurÃ©e mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purÃ©e through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour. While soup chills, purÃ©e herbs with oil and 1/4 teaspoon salt in cleaned blender. Season soup with salt and pepper. Serve with herb oil swirled in. Cooks' NoteSoup, without herb oil, can be chilled up to 2 days. Add herb oil just before serving.

Cool Jade Soup

Ingredients

Nutrition facts