Lima Bean Soup

Ingredients

• a cup of dried Lima beans
• two quarts of fresh water
• two tablespoons of butter
• two tablespoons of flour
• a cup of cream

Method

1. 1

   Soak the beans overnight.

2. 2

   Boil them in fresh water until they can be passed through a colander.

3. 3

   Fry onions in butter until brown, then add flour and thicken.

4. 4

   Gradually add the bean mixture, then add cream, boil, and serve with sippets.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 13. The excerpt below is the record exactly as published.

LIMA BEAN SOUP Soak a cup of dried Lima beans overnight. Next morning put the beans in two quarts of fresh water over the fire and cook until you can put them through a colander or sieve. Fry till brown two onions in two tablespoons of butter. When the onions are brown add two tablespoons of flour. Brown and thicken by the cooking of the flour. As it thickens add little by little a cup of the beans and water which you have BOUILLONS, SOUPS, GUMBOS 21 put through the colander. Now put all together. Add a cup of cream

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