Cream of Lima Bean Soup

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 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.
  • ½ 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.