Lima Bean Soup with Ham Croutes

In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot.

Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2-inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450°F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container.

In a small bowl cream together well the ham and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the ham mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croÛtes in a preheated 450°F. oven for 4 minutes.

Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it. Serve the croutes on the side.