Cream of lima bean and carrot soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried lima beans |
| 1 | quart | Cold water |
| 1 | medium | Carrot; slices |
| 2 | slices | Medium onion |
| 4 | Sprigs parsley | |
| 1⅔ | cup | Evaporated milk |
| 1 | teaspoon | Worcestershire sauce |
| Few drops Tabasco; if desired | ||
| 2 | teaspoons | Salt |
| 1 | dash | Pepper |
Directions
(I personally use a smoked ham hock in this, however, it can be enjoyed without it).
Wash beans and soak over night. Drain, discarding the water. Add the cold water, cover, heat to boiling, and then reduce heat and SIMMER slowly until about tender, 30 minutes. Then add vegetables and cook until tender, about 20 minutes longer. Rub through a sieve or food mill: there should be 3 cups pulp and liquid. If not, add water to make that amount. Combine puree with milk and seasonings and reheat to the boiling point just before serving. 5 servings
NOTE: To add smoked ham hock, cover with water, bring to boil, and then SIMMER for several hours the day before. This is the water I use with the beans after they have been soaked over night and are ready to cook.
Posted to recipelu-digest Volume 01 Number 368 by ncanty@... (Nadia I Canty) on Dec 14, 1997