Cream of Lima Bean Soup

Ingredients

• 1 cup dried Lima beans
• 1 cup cream or milk
• 3 pints cold water
• 4 tablespoons butter
• 2 slices onion
• 2 tablespoons flour
• 4 slices carrot
• 1 teaspoon salt
• 1/4 teaspoon pepper

Method

1. 1

   If desired, soak beans overnight and drain.

2. 2

   Add cold water; cook until soft and rub through sieve.

3. 3

   Cut vegetables in small cubes and cook 5 minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup.

4. 4

   Add cream, reheat, strain, and add remaining butter in small pieces.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 71. The excerpt below is the record exactly as published.

CREAM OF LIMA BEAN SOUP 1 cup dried Lima beans 1 cup cream or milk 3 pints cold water 4 tablespoons butter 2 slices onion 2 tablespoons flour 4 slices carrot 1 teaspoon salt 14 teaspoon pepper

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