Cream Soup of Fresh Lima Beans

Ingredients

• 1 ounce butter
• 2 fine-cut onions
• 1 leek
• 1 pint of fresh-shelled Lima beans
• 2 tablespoonfuls fine-cut ham
• 1 fine-cut carrot
• 2 quarts white broth
• 1 tablespoonful salt
• 1 tablespoonful butter
• 1 heaping tablespoonful flour
• 1/2 cupful cream

Method

1. 1

   Melt butter in a saucepan, add onions, leek, celery, ham, and carrot; cook and stir for 10 minutes.

2. 2

   Add white broth and Lima beans, season with salt, cover, and cook for 1 hour.

3. 3

   Rub the soup through a sieve, return to the fire, melt butter, add flour, stir for a few minutes, then add to the soup and cook for 10 minutes.

4. 4

   Add cream and serve with croutons.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 28. The excerpt below is the record exactly as published.

Cream Soup of Fresh Lima Beans.— Melt 1 ounce butter in a saucepan ; add 2 fine-cut onions, 1 leek, some celery, 2 tablespoon- fuls fine-cut ham, and 1 fine-cut carrot; cook and stir 10 minutes; then add 2 quarts white broth, a bouquet, and 1 pint of fresh-shelled Lima beans ; season with y, tablespoonful salt ; cover, and cook 1 hour; then rub the soup through a sieve into a clean saucepan; Tetnm the soup to the fire; melt 1 tablespoonful butter, add 1 heaping tablespoonful fiour, stir for few minutes ; then add it to the soup, and cook 10 minutes; add % cupful cream, and serve with cro&tons. Cream Soup of SorreL— Put 2 ounces of butter in a sauce- pan; add 1 quart of well-washed sorrel; cook 10 minutes; then mash it fine ; place it, with 3 pints of white broth, in a saucepan over the fire and cook 10 minutes; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add it to the soup ; season with 1 teaspoonf ul salt, V4 teaspoonful pepper, oook 10 min- SOUPS, IfiTO. 89 ntea ; mix the yolks of 2 eggs with y^ cup of cream, add it to the soup, and serre with poached eggs, allowing 1 egg for each person. Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream

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