Succotash Soup with Black Pepper Croutons

Succotash Soup with Black Pepper Croutons
Photo by Brian Leatart

Ingredients

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

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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