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Baby Lima Soup with Chipotle Broth
- 1 pound dried baby lima beans, picked over and rinsed
- 10 cups water
- 1 head garlic, top lobbed off to expose the cloves and loose skins removed
- 2 tablespoons olive oil or clarified butter
- 1 onion, halved top to bottom and sliced into thin crescents
- 1 to 2 chipotles in adobo sauce
- 2 teaspoons fine-grain sea salt
- Squeeze of lime juice (optional)
Directions:View on 101 Cookbooks
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