Cauliflower Leek Soup

The flavor of this soup is enhanced by two tablespoons of our pig’s strained bacon fat that we keep refrigerated for special flavors. We used 1287 grams (5 1/2 c) of water, 56 g (2 oz) dried lima beans, a small cauliflower, a half of a small leek, and a 1/2 Tablespoon sea salt. We added this to our cooker and in a half hour had a smooth soup. Add a pinch of sweetener for a special treat. For a topping, we experimented with crispy fried Jimaca. We love Jimaca.

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