Recipe - Lima Bean And Corn Soup W Crawfish Tails

1 Onion; chopped
2 tablespoon Vegetable oil
1 Smoked ham hock
1 pound Frozen lima beans
2 qt Chicken stock
1 cup Fresh corn; removed from
husk
1 cup Heavy cream
One half cup Cooked crawfish tails
removed from shells
1 cup Fresh fava beans; cooked and
shelled
One fourth teaspoon Fresh grated Jamaican nutmeg

In a heavy bottomed pot saute onion with oil until translucent, then add
ham hock, lima beans and chicken stock and cook over medium heat for 30
minutes, or until the lima beans are very soft. Puree in a food processor
and strain through a fine sieve into another pot, bring to a boil and add
corn, cream and crayfish tails. Bring to a boil again, add the fava beans,
nutmeg and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420

Recipe by: Herb Wilson

Posted to MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997