Bean Soup

Ingredients

• 1 can artichokes
• 3 cups cold water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup Lima beans
• 4 cups cold water
• 2 tablespoons chopped onion
• 1 sprig parsley
• 1 stalk celery
• 2 tablespoons carrot
• 4 tablespoons butter
• 2 tablespoons flour
• 3 cups milk
• salt
• cayenne
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper

Method

1. 1

   Soak beans over night.

2. 2

   Cook beans, onion, parsley, celery and carrot in cold water; when tender rub through a sieve.

3. 3

   Melt butter; add flour, milk and seasonings; cook five minutes.

4. 4

   Combine mixtures and serve.

5. 5

   One cup stewed tomatoes added to this soup makes a pleasant variation.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 16. The excerpt below is the record exactly as published.

Bean Soup 1 can artichokes 3 cups cold water 2 tablespoons butter 2 tablespoons flour 1 cup Lima beans 4 cups cold water 2 tablespoons chopped onion 1 s|)rig parsley 1 stalk celery 2 tablespoons carrot 4 tablespoons butter 2 tablespoons flour 3 cups milk salt and cayenne 1 teaspoon Worcestershire sauce

Cook this with the app: pantry check, scaling, and the assistant.