CREAM OF LIMA BEAN SOUP (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
• 1 cup dried lima beans.
• 3 pints cold water.
• 2 slices onion.
• 4 slices carrot.
• 1 cup cream or milk.
• 4 tablespoons butter.
• 2 tablespoons flour.
• 1 teaspoon salt.
• 1/2 teaspoon pepper.
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve.
Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup.
Add cream, reheat, strain, and add remaining butter in small pieces.