Recipe - Catalan Potato Lima Soup

2 cup Chopped onions
2 teaspoon Olive oil
4 cup Potatoes; cut or sliced up or cubed
2 cup Lima beans; fordhook,
frozen, or fresh
4 cup Water; or vegetable broth
One fourth cup Chopped fresh cilantro
Salt and black pepper; to
taste
Jalapeno chile pepper; to
taste, opt'l
1 cup Skim milk; or buttermilk, or
One half cup Nonfat dry milk powder;
optional
Roasted red pepper; or
pimiento, strips

Saute the onions in the oil for about 5 minutes, until translucent. Add
potatoes, lima beans and water or broth and bring to a boil. Add the
cilantro and salt and pepper to taste; lower the heat, and simmer for 10
minutes. Puree in batches; return to the soup pot, and gently reheat, if
necessary.

If you prefer a creamy soup, stir the skim milk or buttermilk into the soup
and gently reheat.

Serve garnished with roasted red pepper or pimiento strips. PER 90Z
SERVING: 217 calories with 8.7% cf 2.1 g fat. About 69 mg sodium. Book est.
134 calories with 12.4% cf 2.8 g fat. About 91 mg sodium. MC3 est.

Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with
Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a crisp
green salad and Dark Chocolate Pudding (7% cff).

"This thick, pureed soup, hearty and full flavored, is a longtime favorite
at Moosewood. For this recipe, you should use only fresh or frozen lima
beans; dried limas would give a very different result." The Moosewood
Collective's Flavorful Recipes for Healthful Meals (ISBN 0517884941
paper).

Pat's chunkier thicker soup: halve the recipe; add a slice of jalapeno (a
walnutsized piece) and add undiluted milk powder. Simmer longer: bring to
a boil, then reduce heat to lowest setting. Set pot on a diffuser and
simmer for 2 hrs adding up to One half cup more water, as needed. Puree with
immersion blender directly in the pot; puree about half the mixture.
Edited by PATh (phannema@wizard.ucr.edu) on Mar 18, 1997 for Elf

Lunch for 4: An alternative to cream of broccoli, make half the recipe and
serve a cup with half a club sandwich.

Recipe by: Moosewood Restaurant Lowfat Favorites (1996)