Puree of Broad Beans (Brittany)

Ingredients

• I }^ pints of fresh Lima beans
• 1 ounce chopped ham
• some parsley
• a clove
• and an onion
• I ounce butter
• add i pint of stock
• I pint hot milk
• salt
• pepper

Method

1. 1

   Cook Lima beans in salted water with chopped ham, parsley, clove, and onion until tender.

2. 2

   Drain, add butter, press through a sieve, then add stock, hot milk, salt, and pepper.

3. 3

   Reduce liquor by boiling and add to soup.

4. 4

   Serve with croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

PUREE OP BROAD BEANS. (Brittany.) Cook I }^ pints of fresh Lima beans in salted water with i ounce chopped ham, some parsley, a clove, and an onion. When tender, drain and add I ounce butter and strain the liquor and put it asidek Press the beans through a sieve, add i pint of stock, I pint hot milk, salt, and pepper

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