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Lima Bean Soup - CreamyCreamy Lima Bean SoupSo many of the recipes shared were for a creamy lima bean soup. Since Marc didn’t specify creamy or not, here’s a spin-off of the one above. From Beth Rusche, who inherited “some old cookbooks”. She looked through them all and found this, circa 1960. Ruth Smith, a Deerfield Township reader, also shared a creamy lima soup that she had in a soup pamphlet dated 1969. She paid a whopping 15 cents for it! 2-1/2 cups cooked or canned limas, with liquid Cook beans with liquid and water until very tender, then rub through
a sieve (Beth suggests a blender). Melt fat, add onion and carrot,
cook for
5 minutes.
Blend in flour and seasonings. Add bean mixture. Add milk, heat to boiling,
stirring constantly and serve hot, with watercress.
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