Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Cream of Lima Bean Soup
  Baked Bean Soup Cream of Artichoke Soup  

Cream of Lima Bean Soup

1 cup dried lima beans
1 cup cream or milk
3 pints cold water
4 tablespoons butter
2 slices onion
2 tablespoons flour
4 slices carrot
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.

  Baked Bean Soup Cream of Artichoke Soup  

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