Succotash Soup With Black Pepper Croutons Food

SUCCOTASH SOUP WITH BLACK PEPPER CROUTONS

Steps:

• 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 butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
• Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

SUCCOTASH SOUP

Steps:

• Boil lima beans for ten minutes.
• Drain, rinse and drain again.
• Layer bacon on bottom of crockpot.
• Pour beans on top.
• Pour tomatoes (with juice) and corn (with juice) on top.
• Break up tomatoes if they're whole.
• Add broth and water.
• Cook on high for 3-4 hours (or low for 6-8 hours).
• Stir and serve.

SUCCOTASH SOUP

Steps:

• 1. Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
• 2. Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
• 3. Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
• 4. Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
• 5. Reduce the heat. Stir in the heavy cream, salt and pepper to taste. Cook over low heat for about 5 minutes. Do not boil. Serve immediately.

SUCCOTASH WITH SAUSAGE AND SHRIMP

Steps:

• Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
• While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
• Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
• Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
• Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
• As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
• Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

SUCCOTASH SOUP

Steps:

• Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
• Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
• Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.