Cream of Lima Bean Soup

Ingredients

• 1 cup dried lima beans
• 3 pints cold water
• 4 slices carrots
• 2 slices onion
• 1 cup milk
• 1 tablespoon flour
• 1 teaspoon salt
• 4 tablespoons butterine

Method

1. 1

   Soak beans overnight; in the morning, drain and add cold water; cook until soft and rub through sieve.

2. 2

   Cut vegetables in small cubes and cook 5 minutes in half of the fat.

3. 3

   Remove vegetables, add flour, salt and pepper, and stir into boiling soup.

4. 4

   Add milk, reheat, strain and add remaining fat.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 13. The excerpt below is the record exactly as published.

CREAM OF LIMA BEAN SOUP. 1 cup dried lima beans 3 pints cold water 4 slices carrots 2 slices onion 1 cup milk 1 tablespoon flour 1 teaspoon salt 4 tablespoons butterine

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