Green Cream Soupきれいな緑色クリームスープ

I don’t know how people do it.

But I’m always amazed by those food bloggers who have a perfect post to celebrate various holidays.

I wanted to post something green for St. Patrick’s Day, but as you can see, the day came and went without any green food on my blog…

Well, I have a full time job and I have a busy life, but I know as much as you know, it’s an excuse.

And it seems like a lot of fun to celebrate various holidays with food, especially food holidays like National Pie Day or National Cookie Day!

So I got curious, and I decided to see what food holidays exist.

And I was AMAZED!!

According to Foodimentary, there are SO MANY national food holidays.

Almost every single day is assigned for some kind of national food day.

Of course I missed the March 1 National Peanut Butter Lover’s Day, March 10 National Ranch Dressing Day, and March 11 National “Eat Your Noodles” Day (I can’t believe I missed this one!).

Anyway, I’m several days late, but this beautiful green soup was supposed to be my “green” food to celebrate St. Patrick’s Day.

The timing was not great, but the soup was super tasty!

Green Cream Soup

canola oil
3~4 cloves garlic, cut in half
1/3 cup scallion, chopped
1~2 cups lima beans (I used frozen baby lima beans)
water
1 bay leaf
1/2 cup cooked white rice
soy milk
sugar
salt and pepper

1. Sautee garlic and scallion in canola oil.
2. Add lima beans and continue to cook.
3. Add water to barely cover the beans. Add a bay leaf. Boil and then turn down to low heat. Continue to cook until all the vegetables are cooked through.
4. Add cooked rice. Puree everything using a hand blender until very smooth.
5. Add soy milk until the soup achieves your preferred thickness.
6. Add sugar, salt, and pepper. Serve with freshly ground black pepper.