Succotash Soup with Black Pepper Croutons

Succotash Soup with Black Pepper Croutons
Photo by Brian Leatart

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon coarsely cracked black pepper
  • 1 ½ cups frozen white corn kernels
  • 3 cups crustless sourdough bread
  • 6 tablespoons fresh Italian parsley
  • ¼ cup shallots
  • 2 cups leeks
  • + 8 more ingredients
    • 1 large red bell pepper
    • 8 cups low-salt chicken broth
    • 2 tablespoons fresh thyme
    • 4 tablespoons butter
    • 1 14 3/4-ounce can creamed corn
    • 1 ½ cups frozen baby lima beans
    • 1 tablespoon fresh oregano
    • 3 garlic cloves

Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.) Melt but...

View full recipe at Epicurious

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