Celery Soup with Lima Beans, Asparagus, and Peas

Preparation info
  • Makes 7 cups 1.75 l ) ;


    generous first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This uses a nice fresh-tasting base made from celery. The very ambitious can substitute fresh fava (broad) beans for the limas. Two and three quarter pounds (1.25 kg) in the shell will give 1½ cups.



In a medium saucepan, bring the celery soup base to a boil. Stir in the lima beans or favas. Return to a boil. Lower the heat and simmer for 1 minute. Stir in the peas and asparagus. Simmer for 3 minutes, stirring occasionally. Stir in the scallion greens and simmer for 30 seconds. Remove from the heat.

Season with salt and pepper. Stir in the celery leaves and dill. Serve immediately.<