Name: Succotash Soup with Black Pepper Croutons
Yield: Makes 10 servings
Ingredients: 1/4 cup (1/2 stick) butter; 3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces); 1 teaspoon coarsely cracked black pepper; 2 tablespoons (1/4 stick) butter; 2 cups chopped leeks (white and pale green parts only; about 3 medium); 1/4 cup minced shallots; 3 garlic cloves, chopped; 6 tablespoons finely chopped fresh Italian parsley; 2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 large red bell pepper, cut into 1/4-inch cubes; 8 cups low-salt chicken broth; 1 1/2 cups frozen baby lima beans (about 8 ounces); 1 14 3/4-ounce can creamed corn; 1 1/2 cups frozen white corn kernels (about 8 ounces)

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Succotash Soup with Black Pepper CroutonsBrian Leatart

This light starter reinvents the classic side dish of lima beans and corn.

Market tip:

Italian parsley, sometimes labeled flat-leaf parsley, has a stronger aroma and flavor than the regular curly-leaf variety.

Recipe notes

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