"From Scratch" Food

Leek Tourin


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”.


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