Gramps loved the mild soup. He tasted a seafood flavor in it! I wonder if it’s the lima bean broth base that I used for the soup?
- 133 grams (4.7oz) dry large Lima beans (otherwise known as butter beans)
- 6 cups of water
- 2 large leeks, using only the bottom white part
- 1 clove garlic
- 1/2 T salt
- 2 eggs
Cook together and then blend. If you have a Soyajoy G4, you can put all ingredients in together and set it for “drybeans” After 30 minutes the machine will beep and you will have a perfectly smooth cooked soup! Take out a couple of ladles of the soup and when they cool slightly in a bowl, whisk them with two already whisked eggs. Slowly pour the cooled tourin/egg mixture back into the steamy hot soup and transfer to a sauce pan to bring to a final boil before serving. In the photo above, the soup was topped with a homemade pesto made from basil plants growing in pots on our south facing back porch.
Note: The nicest large lima beans (butter beans) that I am able to find locally are “Dixie Lilly”.