Succotash Soup with Black Pepper Croutons

Ingredients

• 2 tablespoons butter ()
• 8 ounces corn kernels white frozen
• 14.8 ounce corn canned
• 2 tablespoons thyme sprigs fresh chopped
• 8 ounces baby lima beans frozen
• 3  garlic clove chopped
• 2 cups leek white green chopped ( and pale parts only; 3 medium)
• 8 cups chicken broth 
• 1 tablespoon oregano fresh chopped
• 6 tablespoons parsley fresh italian finely chopped
• 1 teaspoon pepper black
• 1 large bell pepper red cut into 1/4-inch cubes
• 0.3 cup shallots minced

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Melt butter in heavy large skillet over medium heat.
2. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes.
3. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)
4. Melt butter in heavy large pot over medium heat.
5. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes.
6. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes.
7. Mix in red bell pepper.
8. 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.
9. Add creamed corn and corn kernels and heat through.
10. 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.)
11. Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley.
12. Serve, passing remaining croutons separately.
13. Italian parsley, sometimes labeled flat-leaf parsley, has a stronger aroma and flavor than the regular curly-leaf variety.