Leek and Lima Bean Soup with Bacon

The peak taste of fresh limes occurs between June and September. Thawed frozen beans are a good substitute for fresh ones. Here, the beans are mashed in a creamy soup topped with bacon and sour cream.
Saute the bacon in a large saucepan over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 tablespoon of the filling in the pan. Crumble the bacon; set aside. Add the leeks to the filling in the pan; cook for 7 minutes or until tender, stirring frequently. Add the beans, stock, and water; bring to a boil. Reduce the heat and simmer for 10 minutes or until the beans are tender.Put half of the bean mixture in a blender. Remove the center part of the blender lid (to release steam); attach the lid to the blender. Cover the hole in the blender lid with a clean kitchen towel (to avoid spilling) and beat until smooth. In a large bowl, pour the mashed bean mixture. Repeat the procedure with the remaining bean mixture. Add lemon juice, salt and pepper. Pour about 1 cup of soup into each of the 8 bowls; sprinkle each serving with 1 tablespoon of onion, 1 tablespoon of sour cream, and about 1 teaspoon of bacon.