Cream Of Lima Bean Soup Recipe
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Cream Of Lima Bean Soup
1 cup Dried lima beans
6 cup Cold water
2 slice Onion, diced
4 slice Carrot, diced
1/2 tsp Paprika
4 tbsp Butter or butter substitute
2 tbsp Flour
1 cup Cream or milk
1 tsp Salt
Wash lima beans. Cover with cold water. Let stand overnight. Add 6
cups cold water. Cover. Simmer slowly until tender. Rub beans
through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2
tablespoons butter. Remove vegetables. Add flour, salt, and paprika
to hot butter. Stir until browned. Add to boiling bean puree. Add
cream or milk and remaining butter. Mix thoroughly. Serve at once. 8
servings.
Grace Viall Gray, Glen Ellyn, IL. |
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