Lima Bean Soup

Wash the leeks very well. Thinly slice the white part. Heat butter in a large saucepan over medium heat. When hot, add leeks and garlic and saute until beginning to soften, about 3 minutes. Stir in fresh lima beans, green chile, 2 tsp. cilantro, and chicken stock. Bring to a boil. When boiling, lower heat and simmer for 30 minutes or until beans are soft. Remove from heat and puree in food processor. Thin, if necessary, with hot chicken stock or heavy cream. Return to saucepan and stir in cooked baby lima beans, corn, red and green bell peppers, and red onion. Place over medium heat and cook for 5 minutes or until soup is very hot. Remove from heat and stir in remaining cilantro, lime juice and salt. Serve immediately. Serves 6 to 8.