Lima Bean Soup - Creamy
Creamy Lima Bean Soup
So 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
1 quart cold water
2 tablespoons fat
1 small onion, diced
1/4 cup diced carrot
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ea: pepper and paprika
Dash Tabasco
2 cups scalded milk
Chopped watercress (opt)
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.
