Succotash Soup with Garlicky Cornbread Croutons

Ingredients

    2 cups fresh baby lima beans, rinsed (use frozen if fresh are unavailable)
    10 cups cold water
    Coarse sea salt
    4 large ears yellow corn, shucked, kernels scraped, cobs reserved
    ¼ cup plus ½ teaspoon extra virgin olive oil
    1 large onion, diced
    ¼ cup finely chopped flat-leaf parsley
    White pepper
    Garlicky Cornbread Croutons
    2 tablespoons extra virgin olive oil
    2 large cloves garlic, minced

Directions

    In a medium-size saucepan, combine the beans with the water. Bring to a boil. Reduce the heat to medium, partially cover, and simmer for about 10 minutes, or until the beans are slightly tender. Add 1 teaspoon salt and simmer for 5 more minutes. Drain the cooking liquid into a bowl, set the beans aside, and add the liquid back to the saucepan.
    To make a broth, cut the corncobs into thirds, add them to the bean liquid, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Remove from heat. With a slotted spoon, remove the corncobs from the liquid to a compost pail.
    While the broth is simmering: In a medium-size sauté pan over medium-low heat, combine the olive oil, ¼ teaspoon salt, and the onions, and sweat for 15 minutes, until the onions are softened. Set aside ? cup of corn kernels and add the rest to the onions. Cook for about 5 minutes, stirring occasionally, until the corn is tender.
    Transfer the corn-onion mixture to the broth. Add the cooked beans. Over high heat, bring to a boil, immediately reduce heat to medium-low, and simmer for 5 more minutes, until the corn is done.
    Remove from heat, stir in 2 tablespoons of the parsley, and puree in small batches in an upright blender. Strain through a medium-mesh strainer to remove tough corn skins. Season with salt and pepper to taste and set aside.
    Preheat broiler. In a small bowl, toss the reserved corn kernels with ½ teaspoon of olive oil. Transfer kernels to a 9-inch pie pan or comparable receptacle. Place the corn about 3 inches from the heat and broil until browned, about 3 to 5 minutes, stirring a few times with a spoon.
    If necessary, warm up the soup, then ladle it into bowls, sprinkle roasted corn kernels and Garlicky Cornbread Croutons: 2 large leftover pieces of your favorite cornbread cut into ½-inch cubes
    Preheat the oven to 350ºF. In a medium-size sauté pan, combine the olive oil and the garlic. Turn the heat to medium-low and sauté for 3 to 5 minutes, until fragrant and golden. Remove from heat and set aside. In a large bowl, gently toss together the cornbread and the garlic oil. Transfer to a parchment-lined baking sheet and bake, shaking the pan a few times, until the croutons are golden brown, about 15 minutes. Set aside to cool.

Page: http://www.pbs.org/food/recipes/succotash-soup-with-garlicky-cornbread-croutons/