Cream of Lima Bean Soup
A dish built around dried lima beans and onion.
contains glutencontains dairy
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 1 cup cream or milk → lactose-free cream or coconut cream
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 468 |
|---|---|
| Protein | 9.0 g |
| Fat | 31.6 g |
| Carbs | 40.4 g |
| Fiber | 8.6 g |
| Sodium | 965 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States