Cream of Lima-Bean Soup

Rate this recipe

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 package (10 ounces) frozen baby lima beans
  • β…“ cup sliced scallions
  • ΒΌ teaspoon salt
  • β…› teaspoon freshly ground black pepper
  • Β½ teaspoon dried marjoram
  • 4 parsley sprigs, chopped
  • Β½ cup light cream or milk
  • 2 cups Chicken Stock
  • Chopped chives or parsley for garnish

Method

  1. Melt the butter in a saucepan. Add the lima beans and scallions and cook until the beans are tender.

  2. Empty the mixture into the container of an electric blender. Add the salt, pepper, marjoram and parsley; cover and blend on high speed for twenty seconds.

  3. Remove the blender cover and, with the motor on, gradually add the cream or milk. Turn off the motor as soon as all the cream is added.

  4. Pour the mixture into a saucepan and add the stock. Heat over simmering water. Garnish with chopped chives or parsley.

Part of

β€Œ